Eggplant Caponata
Ingredients
The Caponata
-
1
medium-large
eggplant, sliced ⅓ inch thick
-
olive oil
for brushing
-
1
red bell pepper
-
2
cloves
garlic, finely minced
-
2
tablespoons
balsamic vinegar
-
3
tablespoons
olive oil
-
2
tablespoons
capers
-
½
teaspoon
salt
-
¼
cup
basil leaves, packed, cut into ribbons
The Crostini (optional)
-
1
baguette, sliced ½ inch thick
-
olive oil
for brushing
Instructions
- 1. Heat the grill to medium-high heat.
- 2. Slice the eggplant into ⅓ inch thick rounds and brush both sides with olive oil.
- 3. If making crostini, slice the baguette into ½ inch thick disks and brush both sides with olive oil.
- 4. Grill the eggplant slices for 4-5 minutes on each side until grill marks appear, then cover with foil to steam.
- 5. Grill the red bell pepper until charred and tender, then place it with the eggplant under the foil.
- 6. Grill the baguette slices if serving immediately, or bake them in the oven until crisp if preparing ahead.
- 7. Once the eggplant is cool, dice it into small pieces and place in a bowl.
- 8. Dice the bell pepper and add it to the bowl along with garlic, balsamic vinegar, olive oil, capers, and salt.
- 9. Stir in the basil ribbons just before serving.
- 10. Serve the caponata on the grilled baguette or alongside.
Nutrition Facts (estimated)
Servings
4
Calories
59
Total fat
4.8g
Total carbohydrates
4.1g
Total protein
0.7g
Sodium
132.7mg
Cholesterol
0mg
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