Grilled eggplant in a light green bowl on a wooden table.

Grilled Eggplant Caponata

Name: Grilled Eggplant Caponata
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 1 Eggplant, cut into ½” cubes; 1 8 oz. Can of Tomato Sauce/ Crushed Tomatoes; ¼ c Spanish onion, small diced; 2 each Garlic cloves, minced; 1 t Crushed Red Pepper flakes; 2 T Red Wine Vinegar; 3 T Dried Currants or Raisins; ¼ c Basil Leaves, Torn; 3 t Extra Virgin Olive Oil; 1 12” Italian baguette into ½” slices; 2 t Sugar; 2 t Capers; 3 t Pine Nuts

Created by Stuart & Company

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 30 minutes

Ingredients:

1 Eggplant, cut into 1/2 in. cubes
1 8 oz. Can of Tomato Sauce/ Crushed Tomatoes
1/4 c Spanish onion, small diced
2 each Garlic cloves, minced
1 t Crushed Red Pepper flakes
2 T Red Wine Vinegar
3 T Dried Currants or Raisins
1/4 c Basil Leaves, Torn
3 t Extra Virgin Olive Oil
1 12 in. Vegan Italian baguette into 1/2 in. slices
2 t Vegan Sugar
2 t Capers
3 t Pine Nuts

Directions:

Heat grill to medium-high.
Brush a Mr. Bar-B-Q Stainless Steel Fusion Topper with olive oil.
Put the eggplant on the topper and cook until all the eggplant is browned.
Remove from grill and set aside to cool.
Heat a sauce pot and sauté the onion and garlic until the onion is translucent, about 3 minutes.
Add the vinegar and reduce until all the liquid is absorbed.
Add the tomato sauce, capers, crushed red pepper, sugar and currants.
Bring to a low simmer for 15 minutes, then season.
Remove from heat and put the sauce in a container and cool in the refrigerator.
Once the tomato sauce has completely cooled, mix in the torn basil leaves, pine nuts, and eggplant.
Mix thoroughly until all the eggplant is coated with sauce, then let sit for 30 minutes.
While the eggplant is marinating, dip each of the slices of baguette in Extra Virgin Olive Oil, and place in a Mr. Bar-B-Q Oversized Non-stick Grilling Basket.
Place the basket on the grill and toast the bread. Place the crostinis on a platter and top with a tablespoon of the eggplant.
Garnish with some torn basil or parsley.