An appetizer and main in one, you can transform grilled caponata with just a few additional elements like crusty bread, grains and pasta.
- 1 medium red onion, cut into 1/4-inch-thick rounds
- 1 medium eggplant, cut into 1/4-inch-thick rounds
- 5 medium tomatoes, sliced 1/4-inch-thick
- 2 celery stalks
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 cup roughly chopped pitted green olives
- 2 teaspoons white wine vinegar
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Preheat a gas or charcoal grill on high heat.
- Toss the onions, eggplant, tomatoes and celery in olive oil. Grill the vegetables until they are tender and charred with grill marks: 4 minutes per side for red onions, 3 minutes per side for eggplant, tomatoes and celery.
- Give the vegetables a few minutes rest until they are cool enough to handle. Dice the onions, eggplant and celery and transfer to a large bowl.
- Roughly chop the tomatoes until they become the consistency of a chunky sauce. Add to the rest of the vegetables.
- Stir in the remaining olive oil, garlic, olives, white wine vinegar, red pepper flakes, salt and pepper.
- Serve as an appetizer with crusty bread, as a sauce for pasta or stir into your favorite grain.
- Store in an airtight container in the refrigerator.
Love your recipes because they are relatively simple and healthy.
Thank you so much!