Grilled Caponata

Votes: 2

Time: 1 hour 20 min.
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 176, total fat 10 G., saturated fats 1 G., proteins 4 G., carbohydrates 22 G., fiber 7 G., cholesterol 0 mg, sodium 441 mg, sugar 12 G.

Although traditional Sicilian caponata is pan-fried, it's a vegetable stew that can also be grilled, which only enhances its flavor. The main ingredients of caponata—eggplant, tomatoes, and onions—are sliced and grilled for a few minutes until tender. They are then chopped and mixed with other ingredients, such as olives, capers, raisins, garlic, and vinaigrette, which give the vegetable stew its unforgettable, vibrant flavor. Before serving, grilled caponata should rest to allow the flavors to meld.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium eggplant, sliced into rounds
1 large red onion, sliced into 0.5cm thick rounds.
4 plum tomatoes, sliced into rounds
1/4 cup pitted olives
2 tbsp. capers, dried
2 tablespoons light raisins
2 tablespoons toasted pine nuts
1 tbsp chopped garlic
1/4 tsp red pepper flakes
1/4 cup red wine vinegar
2 teaspoons of honey
1/4 cup finely chopped parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, red onion, plum tomatoes, olive, capers, raisin, pine nuts, garlic, red pepper flakes, wine vinegar, honey, parsley

Cooking the dish according to the recipe:

Preheat the grill to high heat. Brush the eggplant, onion slices, and tomatoes with olive oil and season with salt and black pepper to taste.
Grill the eggplant for 6-8 minutes per side, until golden brown and tender. Grill the onion for 3-4 minutes per side, until golden brown and tender. Grill the tomatoes for 2 minutes per side, until crisp-marked and tender. Transfer them to a cutting board and cut each round into quarters.

Remove the remaining vegetables from the grill to a cutting board and cut into 1cm pieces. Transfer the vegetables to a medium bowl and stir in the olives, capers, raisins, and pine nuts.
In a small bowl, combine the garlic, red pepper, vinegar, and honey, season with salt and pepper to taste. Gradually whisk in 1/4 cup of olive oil and whisk until emulsified.
Drizzle the dressing over the vegetables, add the parsley, and toss gently to distribute the ingredients evenly. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

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