Grilled Eggplant with Caponata Salsa

Name: Grilled Eggplant with Caponata Salsa
Yield: 6 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

By Dorie GreenspanPhotography by Misha Gravenor

June 30, 2008

Image may contain Plant Vegetable Eggplant Food and Meal

Misha Gravenor Photography

Recipe notes