Grilled Eggplant Caponata Recipe

Name: Grilled Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 2 eggplants (about 1 pound each), peeled and sliced lengthwise 1/2 inch thick; 1/4 cup extra-virgin olive oil, plus more for brushing; Salt; Freshly ground pepper; 1 large onion, cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 1/4 cup currants; 1 teaspoon crushed red pepper; One 28-ounce can crushed tomatoes; 1/4 cup light brown sugar; 1/4 cup balsamic vinegar; 1/2 cup pitted kalamata olives, quartered; 1/4 cup chopped mint

Servings: persons

1/4 cup pine nuts
2 eggplants (about 1 pound each), peeled and sliced lengthwise 1/2 inch thick
1/4 cup extra-virgin olive oil, plus more for brushing
Salt
Freshly ground pepper
1 large onion, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1/4 cup currants
1 teaspoon crushed red pepper
One 28-ounce can crushed tomatoes
1/4 cup light brown sugar
1/4 cup balsamic vinegar
1/2 cup pitted kalamata olives, quartered
1/4 cup chopped mint

1
Preheat the oven to 350.
2
Put the pine nuts in a pie plate and toast for about 4 minutes, until golden brown.
3
Let cool.
4
Light a grill or preheat a grill pan.
5
Brush the eggplant slices with olive oil and season with salt and pepper.
6
Grill over moderately high heat until nicely charred and tender, about 4 minutes per side.
7
Cut the eggplant into 1/2-inch dice.
8
In a large, deep skillet, heat the 1/4 cup of olive oil.
9
Add the diced onion, celery, currants, crushed red pepper and toasted pine nuts and cook over moderate heat, stirring occasionally, until the onion and celery are softened, about 10 minutes.
10
Add the crushed tomatoes, light brown sugar and balsamic vinegar and simmer, stirring a few times, until most of the liquid has evaporated, about 8 minutes.
11
Add the grilled eggplant and the olives to the skillet and season with salt and pepper.
12
Serve at room temperature, garnished with the chopped mint.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup pine nuts, 2 eggplants (about 1 pound each), peeled and sliced lengthwise 1/2 inch thick, 1/4 cup extra-virgin olive oil, plus more for brushing, Salt, and more.

Yes, Grilled Eggplant Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant Caponata

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