Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Grilled Eggplant with Caponata Salsa
Grilled Eggplant with Caponata Salsa
(Melanzane alla Griglia con Caponata)
 
 
Ingredients:
 
One 12-ounce container cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/2 cup chopped 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 and 1/2 to 1 and 3/4 pounds), trimmed
 
Directions:
 
Mix the tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in a medium bowl.

Whisk the red wine vinegar and 1 tablespoon extra-virgin olive oil in a small bowl.

Pour over tomato mixture and toss to coat.

Season caponata to taste with salt and pepper.

Prepare the barbecue (at medium-high heat).

Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin.

Cut the eggplant crosswise into 6 slices, each about 1-inch thick.

Brush eggplant slices with the olive oil.

Sprinkle with salt and pepper.

Grill the eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

Place 1 grilled eggplant slice on each of 6 plates.

Spoon caponata over.

Garnish with oregano sprigs, and serve warm or at room temperature. Serves 6.
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