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Categories:
grape celery stalks Vidalia green olives fresh oregano capers garlic red pepper red wine vinegar extra-virgin olive oil eggplant
Viewed: 58 - Published at: 5 years agoIngredients
- 1 12-ounce container grape or cherry tomatoes, quartered lengthwise
- 2 celery stalks, finely diced
- 1/2 cup chopped Vidalia or Maui onion
- 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
- 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
- 1 tablespoon drained capers, rinsed
- 1 garlic clove, minced
- Pinch of dried crushed red pepper
- 3 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil plus additional for brushing
- 1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed
Method
- Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD:
- Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
- Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
