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

Grilled Eggplant Caponata

Name: Grilled Eggplant Caponata Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 1 Eggplant, cut into 1/2 inch cubes; 1 (8 oz) can Tomato Sauce / Crushed Tomatoes; 1/4 cup Spanish Onion, small diced; 2 cloves Garlic , minced; 1 tsp Crushed Red Pepper flakes; 2 tbsp Red Wine Vinegar; 3 tbsp Dried Currants or Raisins; 1/4 cup Basil Leaves, Torn; 3 tsp Extra Virgin Olive Oil; 1 (12 inch) Italian Baguette, into 1/2 inch slices; 2 tsp Sugar; 2 tsp Capers; 3 tsp Pine Nuts; Additional Items:; Grilling Topper; Medium Saucepan; Storage Container; Grilling Basket

Created by Stuart & Company

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

Ingredients:

Eggplant, cut into 1/2 inch cubes
Tomato Sauce / Crushed Tomatoes
Spanish Onion, small diced
Garlic , minced
Crushed Red Pepper Flakes
Red Wine Vinegar
Dried Currants or Raisins
Basil Leaves, torn
Extra Virgin Olive Oil
Italian Baguette, into 1/2 inch slices
Sugar
Capers
Pine Nuts

Additional Items:

• Grilling Topper
• Medium Saucepan
• Storage Container
• Grilling Basket

Directions:

Heat grill to medium-high.
Brush a grilling 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 grlling basket.
Place the basket on the grill and toast the bread. Place the crostinis on a platter and top with a 1 tbsp of the eggplant.
Garnish with some torn basil or parsley.