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Recipes
August 2008

Grilled Eggplant with Caponata Salsa

By Dorie GreenspanPhotography by Misha Gravenor
Image may contain Plant Vegetable Eggplant Food and Meal
Misha Gravenor Photography

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD Caponata can be prepared 2 hours ahead. Let stand at room temperature.

    Step 2

    Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

    Step 3

    Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

Explore Bon AppétitMediterraneanEggplantVegetableGrape TomatoTomatoCherry TomatoOliveOnionOreganoSummerEasyQuickSideStarterGluten-FreeDairy-FreeNut-FreeVegetarianVeganGrillingDinner