Grilled Caponata

1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4" thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and pepper
1/4 c pitted kalamata olives
2 T capers, drained
2 T golden raisins
2 T pine nuts, toasted
1 T chopped garlic
1/4 t red pepper flakes
1/4 c red wine vinegar
2 t honey
1/4 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.