Grilled Caponata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium eggplant, cut in rounds1 large red onion, cut into 1/4" thick slices4 plum tomatoes, cut in roundsOlive oilSalt and pepper1/4 c pitted kalamata olives2 T capers, drained2 T golden raisins2 T pine nuts, toasted1 T chopped garlic1/4 t red pepper flakes1/4 c red wine vinegar2 t honey1/4 c finely chopped flat-leaf parsley
Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season each type of vegetable with salt and pepper to taste.
Grill eggplant for 6-8 minutes per side until golden brown and cooked through. Grill onions for 3-4 minutes per side until golden brown and cooked through. Grill tomatoes for 2 minutes per side until charred and slightly soft. Remove to cutting board and cut into quarters.
Remove veggies from grill to a cutting board and cut into 1/2" pieces. Transfer veggies to medium bowl and add olives, capers, raisins, and pine nuts.
Mix garlic, red pepper flakes, vinegar, and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 c olive oil and whisk until emulsified.
Pour dressing over veggies, add parsley, and stir gently to combine. Let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SUZYMOBILE.
Grill eggplant for 6-8 minutes per side until golden brown and cooked through. Grill onions for 3-4 minutes per side until golden brown and cooked through. Grill tomatoes for 2 minutes per side until charred and slightly soft. Remove to cutting board and cut into quarters.
Remove veggies from grill to a cutting board and cut into 1/2" pieces. Transfer veggies to medium bowl and add olives, capers, raisins, and pine nuts.
Mix garlic, red pepper flakes, vinegar, and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 c olive oil and whisk until emulsified.
Pour dressing over veggies, add parsley, and stir gently to combine. Let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SUZYMOBILE.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 160.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 5.8 g
- Protein: 3.2 g
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