Grilled Eggplant With Caponata Salsa Recipe

Name: Grilled Eggplant With Caponata Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-ounce container grape or cherry tomatoes, quartered lengthwise; 2 celery stalks, finely diced; 1/2 cup chopped Vidalia or Maui onion; 5 large green olives, pitted, thinly sliced (about 2 tablespoons); 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish; 1 tablespoon drained capers, rinsed; 1 garlic clove, minced; Pinch of dried crushed red pepper; 3 tablespoons red wine vinegar; 1 tablespoon extra-virgin olive oil plus additional for brushing; 1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Servings: persons

1 12-ounce container grape or cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/2 cup chopped Vidalia or Maui onion
5 large green olives, pitted, thinly sliced (about 2 tablespoons)
2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil plus additional for brushing
1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

1
Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD:
2
Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
3
Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

123

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 12-ounce container grape or cherry tomatoes, quartered lengthwise, 2 celery stalks, finely diced, 1/2 cup chopped Vidalia or Maui onion, 5 large green olives, pitted, thinly sliced (about 2 tablespoons), and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Eggplant With Caponata Salsa

How did you like this recipe?

Frequently Asked Questions