Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

There are numerous versions of the typical Sicilian eggplant dish. Some add olives, pine nuts, and even raisins. Grilling the Eggplant and Cauliflower lends my caponata a smokey, distinctive flavor. The sugar adds a bit of sweetness and the acid in the red wine vinegar enhances the taste of the vegetables. 

For me, this is a stand-alone dish, but it also makes an excellent side for salmon or meat.

Happy grilling!


If you are having problems with access: Log in or Join Here!

Salmon with Caponata

Grilled Eggplant and Cauliflower Caponata

© Chef Laura Bonicelli
There are numerous versions of caponata. The dish originated in Sicily and features and agrodolce sauce.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 13 minutes
Cook Time 45 minutes
Total Time 58 minutes
Course Dinner, MM-Blue, Sides
Cuisine Italian
Servings 6
Calories 232 kcal


  • 2 cups cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  • 1 medium-sized eggplant cut in 1/2-inch slices
  • Kosher salt
  • canola cooking spray


  • 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


  • 1/3 cup red wine vineagar
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup fresh torn basil leaves
  • 3 tablespoons drained capers


  • 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.

Print - members only.  Please log in or JOIN HERE!


Calories: 232kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 3gSodium: 36mgPotassium: 570mgFiber: 5gSugar: 9gVitamin A: 260IUVitamin C: 59mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest