Caponata is a Sicilian eggplant dish and Bobby's recipe features olives, capers, raisins, pine nuts, plum tomatoes and onions.
Directions for: Grilled Caponata
Ingredients
1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4-inch thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and freshly ground black pepper
cup pitted kalamata olives
2 Tbsp capers, drained
2 Tbsp golden raisins
2 Tbsp pine nuts, toasted
1 Tbsp chopped garlic
tsp red pepper flakes
cup red wine vinegar
2 tsp honey
cup flat-leaf parsley, finely chopped
Directions
1. Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
2. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
3. Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
4. Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
5. Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
See more: Appetizer, Dinner, Lunch, Grill, Italian, Tomatoes, Vegetables, Vegetarian