Grilled Eggplant Caponata

Name: Grilled Eggplant Caponata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 to 10 servings, as an appetizer
Cuisine: italian
Ingredients: 2 tablespoons dried currants; 2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices; 1 large yellow onion, peeled and cut into 1/2-inch-thick slices; 1/3 cup olive oil plus 1/4 cup olive oil; 2 one-pound cans of Italian plum tomatoes in heavy puree; 1 tablespoon unsweetened cocoa powder; 1 tablespoon capers in salt; 2 anchovy fillets, washed, patted dry and chopped; 15 pitted green olives, sliced; 15 calamata olives, pitted and quartered; 1 fresh jalapeno pepper, seeded and chopped; 3 tablespoons chopped Italian flat-leaf parsley; 1/4 cup balsamic vinegar; Kosher salt to taste

Recipe from Al Forno

Adapted by Trish Hall

Updated Oct. 11, 2023

Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Rating: 4(25)
Comments: Read comments

Featured in: What's Fresh, Crisp and Grilled?

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Ingredients

Yield:8 to 10 servings, as an appetizer

2tablespoons dried currants
28-inch-long eggplants, peeled and cut into ½-inch-thick slices
1large yellow onion, peeled and cut into ½-inch-thick slices
⅓cup olive oil plus ¼ cup olive oil
2one-pound cans of Italian plum tomatoes in heavy puree
1tablespoon unsweetened cocoa powder
1tablespoon capers in salt
2anchovy fillets, washed, patted dry and chopped
15pitted green olives, sliced
15calamata olives, pitted and quartered
1fresh jalapeno pepper, seeded and chopped
3tablespoons chopped Italian flat-leaf parsley
¼cup balsamic vinegar
Kosher salt to taste

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Preparation

Step 1
Soak currants in hot water for 15 minutes. Drain and put aside.
Step 2
Brush eggplant and onion slices with olive oil on both sides, using the ⅓ cup oil.
Step 3
Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side. Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
Step 4
Remove eggplant and onion slices and cool briefly. Remove outer skin from onion slices.
Step 5
Drain tomatoes, reserving juice. In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves. Chop tomatoes and add to mixture. Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley. Coarsely chop eggplant and onions and fold into tomato mixture. Stir in vinegar and the ¼ cup olive oil. Season with kosher salt. Let stand at room temperature for at least 30 minutes.

Ratings

4 out of 5

25 user ratings

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Comments

ARK3 years ago

I've made this several times, and it's delicious. I have a couple of tips. One is to avoid overcooking the eggplant. You don't want it to be mushy. I cut it into slices a bit thicker than 1/2 inch, and then I cut it into cubes before mixing it in with the rest of the ingredients. Another tip is that this is a very flexible recipe and you don't have to be particular about the proportions of ingredients, or whether you have them all. Just go ahead and make it. You' be happy you did.

Shari3 years ago

Made as indicted as much as possible. Had fresh tomato and canned diced mix. "grilled" inside in La Creuset grill-like pan. Ichiban white eggplants, cilantro, fresno pepper from garden. jarred capers (don't know what in salt capers are). Served w/ sour dough toast. Excellent. ARK advice to just go ahead and make it is CORRECT.

ARK3 years ago

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