Grilled Eggplant and Cauliflower Caponata
There are numerous versions of caponata. The dish originated in Sicily and features and agrodolce sauce.
By Chef Laura Bonicelli
Prep Time
13 min
Cook Time
45 min
Total Time
58 min
Servings
6 servings
Ingredients
- 2 cupscherry tomatoes
- 1 tablespoonextra-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 tablespoonwater
- 2 tablespoonsextra-virgin olive oil
- Kosher salt and freshly ground black pepper.
- 1 1/2 tablespoonssugar
- 1/3 cupred wine vineagar
- 1/3 cupextra-virgin olive oil
- 1/3 cupfresh torn basil leaves
- 3 tablespoonsdrained capers
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F.
- 2
Toss cherry tomatoes with oil and salt and pepper on a baking sheet with sides. Roast the tomatoes for in the oven until they start to split open and brown. Remove from the oven and set aside.
- 3
Salt both sides of the eggplant lightly. Let sit for .
- 4
Meanwhile, put cauliflower florets into a microwave-safe container with one tablespoon of water. Cover with plastic wrap and microwave on high for . Drain and toss with olive oil and salt and pepper. Grill until charred, turning often. We use a grill basket for this.
- 5
Toss the cauliflower with the sugar in a large bowl and set aside for .
- 6
Spray the eggplant on both sides evenly with cooking spray. Grill over evenly spread coals for 5 to on each side, until soft and brown. Remove and place in a pan in a single layer. Cut into 1-inch pieces.
- 7
Combine the tomatoes and eggplant with the cauliflower in the bowl. Stir in the vinegar, olive oil, basil, and capers. Let stand for , adjust salt and pepper, and serve.