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Grilled Caponata

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Ingredients

Adjust Servings:
2 large globe Eggplant ends trimmed, sliced into 3⁄4- inch- thick rounds
Salt
3 large Red bell pepper
3/4 cup Olive oil
2 medium Onion sliced into 3⁄4- inch- thick rounds
1 pound Cherry tomatoes or grape tomatoes (about 1 pint), halved
3/4 cup diced Celery small dice
1 tablespoon minced Garlic
1/4 cup Red wine vinegar
1 teaspoon White sugar
1/2 teaspoon crushed Red Peppers
1/2 cup chopped pitted Kalamata olives
1/4 cup drained Nonpareil capers
1/2 cup finely slivered fresh Basil
3/4 cup Extra-virgin olive oil
Kosher salt
freshly Ground black pepper

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Grilled Caponata

Cuisine:

    A silicon appetizer or side dish with eggplants

    • 75 minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Italian food is so simple. All you need is fresh ingredients and basic cooking skills to help induce the flavor of the meals. Grilling the caponata ingredients add a unique subtle smoky flavor to this dish. For this reason, this dish is a good option to serve during summer.

    Featured image:
    grilled eggplant with caponata salsa
    by deb @ flickr

    Steps

    1
    Done

    Preheat the grill to medium-high.

    2
    Done

    Place the eggplant slices on a wire rack and season them lightly with salt on both sides.

    3
    Done

    Set the rack aside and coat the bell peppers with some of the olive oil, then grill them for 10 minutes (turn them periodically until their skin is blistered and blackened)

    4
    Done

    When the peppers are ready, place them in a bowl, and cover them tightly with plastic wrap.

    5
    Done

    Coat the onions with some of the olive oil and grill them for 3 minutes on each side.

    6
    Done

    Lightly dry the eggplant slices with paper towels, and brush each side generously with the remaining olive oil. 

    7
    Done

    Grill the eggplant for 4 minutes on each side.

    8
    Done

    Place the tomatoes in a large bowl, then add the celery, garlic, vinegar, sugar, and crushed red pepper. Mix to combine.

    9
    Done

    Cut the grilled onions and eggplant into small dices and add them to the bowl with the other veggies. Peel and seed the grilled bell peppers, cut them into pieces, and add them to the bowl.

    10
    Done

    Add the olives, capers, basil, and extra-virgin olive oil. 

    11
    Done

    Season the caponata with kosher salt and black pepper.

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