There are numerous versions of the typical Sicilian eggplant dish. Some add olives, pine nuts, even raisins. Grilling the Eggplant and Cauliflower lends my caponata a smokey flavor with a little sweetness from the sugar and red wine vinegar to my Grilled Eggplant and Cauliflower Caponata. It’s a perfect pairing with Maple Rosemary Glazed Salmon. The glaze is 1 tablespoon each of minced fresh rosemary leaves and Dijon mustard. Stir those into a 1/4 cup of real maple syrup, and you have a glaze: salt and pepper your salmon and grill skin-side down on a cedar plank. Happy grilling!
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Grilled Eggplant and Cauliflower Caponata
There are numerous versions of caponata. The dish originated in Sicily and features and agrodolce sauce.
Ingredients
- 2 cups cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
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- 1 medium-sized eggplant cut in 1/2-inch slices
- Kosher salt
- canola cooking spray
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- 1 small cauliflower cut into small florets
- 1 tablespoon water
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper.
- 1 1/2 tablespoons sugar
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- 1/3 cup red wine vineagar
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh torn basil leaves
- 3 tablespoons drained capers
Instructions
- Preheat oven to 400º F.
- Toss cherry tomatoes with oil and salt and pepper on a baking sheet with sides. Roast the tomatoes for 20 minutes in the oven until they start to split open and brown. Remove from the oven and set aside.
- Salt both sides of the eggplant lightly. Let sit for 20 minutes.
- Meanwhile, put cauliflower florets into a microwave-safe container with one tablespoon of water. Cover with plastic wrap and microwave on high for 2 minutes. Drain and toss with olive oil and salt and pepper. Grill until charred, turning often10-12 minutes. We use a grill basket for this.
- Toss the cauliflower with the sugar in a large bowl and set aside for 30 minutes.
- Spray the eggplant on both sides evenly with cooking spray. Grill over evenly spread coals for 5 to 7 minutes on each side, until soft and brown. Remove and place in a pan in a single layer. Cut into 1-inch pieces.
- Combine the tomatoes and eggplant with the cauliflower in the bowl. Stir in the vinegar, olive oil, basil, and capers. Let stand for 10 minutes, adjust salt and pepper, and serve.
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Nutrition
Calories: 232kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 3gSodium: 36mgPotassium: 570mgFiber: 5gSugar: 9gVitamin A: 260IUVitamin C: 59mgCalcium: 34mgIron: 1mg
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