Grilled Vegetable Caponata

Name: Grilled Vegetable Caponata
Yield: Serves 6 as an Appetizer, 4 as a Salad
Cuisine: Italy
Ingredients: 2 tablespoons pine nuts, toasted (see box); 2 tablespoons drained capers; Salt and freshly ground black pepper; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons balsamic vinegar, or more to taste; 1½ teaspoons unsweetened cocoa powder; 2 tablespoons chopped pitted green or black olives; 2 tablespoons chopped pitted green or black olives; 2 long, slender eggplants (about 1½ pounds in all); 2 medium-size ribs celery, trimmed; 2 medium-size onions, peeled and cut in quarters (leave on the root ends); 2 medium-size ripe tomatoes; 8 cloves garlic, peeled and cut lengthwise in half; Salt and freshly ground black pepper; 5 tablespoons extra-virgin olive oil, or as needed; 1 medium-size green bell pepper; 1 medium-size red (bell) pepper

Italy

Preparation info

Serves
6
as an Appetizer

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Caponata is Sicily’s answer to Russia’s eggplant caviar—a cross between a dip and a salad made with sautéed eggplants, bell peppers, and other vegetables, invigorated with olives, capers, and pine nuts. It’s just the sort of dish that can be electrified by grilling. Caponata can be served by itself as an antipasto, salad, or side dish, and it would be delicious as a topping for bruschetta. The one unexpected ingredient in this recipe—cocoa powder—adds a pleasant, bittersweet flavor.

Ingredients

Europe
Italy
Starter
Vegan
Mediterranean

Ingredients

Method