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.