Grilled Caponata

2019-06-23
  • Yield : 4 servings
  • Prep Time : 35m
  • Cook Time : 15m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    176 calorie
  • Fat

    10 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    0 milligrams
  • Sodium

    441 milligrams
  • Carbohydrate

    22 grams
  • Fiber

    7 grams
  • Protein

    4 grams
  • Sugar

    12 grams

Ingredients

  • 1 medium eggplant, cut in rounds
  • 1 large red onion, cut into 1/4-inch thick slices
  • 4 plum tomatoes, cut in rounds
  • Olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup pitted kalamata olives
  • 2 tablespoons capers, drained
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 2 teaspoons honey
  • 1/4 cup finely chopped flat-leaf parsley

Method

Step 1

Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.

Step 2

Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.

Step 3

Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.

Step 4

Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.

Step 5

Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

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