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Grilled Eggplant Caponata Salad

Eggplant simply inhales the smoky goodness from the grill. This delicious salad combines fresh tomatoes, sweet raisins, and briny capers with grilled onions, celery, and eggplant
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Ingredients

6 Side-Dish Servings

  • 2 Metal Skewers Optional
  • 2 Small Red Onions Cut Into ½-Inch-Thick Slices
  • 2 Small Eggplants 1 To 1¼ Pounds Each, Cut Into ¾-Inch-Thick Slices
  • Nonstick Cooking Spray
  • 4 Medium Stalks Celery
  • ½ Teaspoon Salt
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 Teaspoon Sugar
  • ¼ Teaspoon Coarsely Ground Black Pepper
  • 1½ Pounds Ripe Plum Tomatoes Cut Into ½-Inch Chunks
  • 1 Cup Kalamata Gaeta, Or Green Sicilian Olives, Pitted And Chopped
  • ¼ Cup Golden Raisins
  • 3 Tablespoons Drained Capers
  • ½ Cup Loosely Packed Fresh Italian Parsley Leaves

Instructions

  • Prepare outdoor grill for covered direct grilling over medium heat.
  • Meanwhile, for easier handling, insert metal skewers through onion slices, if you like.
  • Lightly spray both sides of eggplant slices with cooking spray.
  • Sprinkle onions, eggplants, and celery with salt.
  • Place onions, eggplants, and celery on hot grill rack.
  • Cover grill and cook vegetables until tender and lightly browned, 8 to 10 minutes, turning over once and transferring to plate as they are done.
  • Cool slightly until easy to handle.
  • Cut eggplants and celery into ¾-inch chunks; coarsely chop onions.
  • In large bowl, mix vinegar, oil, sugar, and pepper until blended.
  • Stir in tomatoes, olives, raisins, capers, and parsley.
  • Add eggplant, onions, and celery, and gently toss to coat.

Notes & Wine Advice

Serve salad at room temperature, or if not serving immediately, cover and refrigerate up to 1 day

Nutrition values

Calories: 75 kcal
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Course; Salad
Cuisine; European / Italian