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Grilled Caponata Recipe

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4 from 293 reviews

This Grilled Caponata is a vibrant, smoky Sicilian vegetable relish perfect as a flavorful side or appetizer, combining grilled eggplant, peppers, and onions with a tangy olive and caper vinaigrette.

Ingredients

Units Scale

Vegetables

  • 3 Small Eggplants
  • 1 pound Ripe Plum Tomatoes, Halved
  • 1 Red Bell Pepper, Halved & Cored
  • 1 Yellow Bell Pepper, Halved & Cored
  • 1 Medium Sweet Onion, Peeled
  • 1 Large Head of Garlic

Other Ingredients

  • 1 cup Extra Virgin Olive Oil, Divided
  • Salt & Pepper
  • 3 Tablespoons Balsamic Vinegar
  • 1/4 cup Salted Capers, Rinsed & Chopped
  • 1/3 cup Kalamata Olives, Chopped
  • 3 Tablespoons Finely Chopped Fresh Basil
  • 1/4 cup Lightly Toasted Pine Nuts

Instructions

  1. Preheat the grill to medium heat.
  2. Cut the onions into 1 1/2-inch slices crosswise, and then use bamboo skewers to hold the slices together.
  3. Trim the eggplants and cut into 1-inch slices.
  4. Wrap the head of garlic in foil and place on the grill, and cook, turning often, for about 20 minutes.
  5. Begin the grill your peppers and onions over medium heat, starting with the peppers cut side down.
  6. As the vegetables begin the color, turn over, brushing with olive oil as you go and keeping the grill lid closed, about 15 minutes.
  7. Once the peppers are charred on the skin side, remove to a plate and cover with plastic wrap.
  8. Grill the eggplant until softened and brown on both sides, about 10 to 15 minutes.
  9. Once the vegetables have been grilled, allow to cool to room temperature.
  10. Cut the eggplant, tomatoes, and onions into 1-inch dice, and place in a large bowl.
  11. Remove most of the charred skin from the peppers, and cut into 1-inch dice.
  12. Squeeze the garlic into a bowl, then whisk in the vinegar, capers, olives, and remaining 1/2 cup of olive oil.
  13. Season the vinaigrette with salt and pepper, then stir in the fresh basil.
  14. Stir the vinaigrette into the vegetables, then arrange in a serving bowl or platter, and scatter the toasted pine nuts on top.

Notes

    Find it online: https://yumfoodusa.com/grilled-caponata-recipe/