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!