Angela's Italian Recipe for 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.

Antipasti

Beef

Bread

Desserts

Egg

Lamb

Pasta

Polenta

Pork

Poultry

Rabbit

Risotto

Salads

Sauces

Seafoods

Soups

Vegetables