5-Ingredient Grilled Eggplant Caponata
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Grilled eggplant tossed with salty capers, vinegar, olive oil, and garlic makes for a fresh and light appetizer atop crispy Sweet Potato and Ancient Grain Breton Crackers that add just the right amount of texture for the perfect bite.
  • 1 medium to large eggplant, sliced into ½' thick slices
  • 2.5 T extra virgin olive oil, divided
  • 2 T red wine vinegar
  • 1 T capers
  • 3 medium cloves garlic
  • 2 t salt, divided
  • ¼ t ground black pepper
  • Optional: fresh herbs such as basil to garnish
  1. Lightly salt the eggplant slices with 1 t of salt and leave to drain in a colander in the sink about 20-30 minutes. This helps to remove some of the moisture from the eggplant. Rinse the salt from the eggplant and pat dry with a towel.
  2. Preheat the grill to medium-high heat. Add the 3 garlic cloves, unpeeled, to a small square of tin foil, tent the pour to form a pouch and drizzle the ½ T olive oil. Seal the tin foil so the garlic won't fall out. Put the garlic pouch on the grill and close the lid.
  3. Brush both sides of the eggplant slices with 1 T olive oil and sprinkle with ½ t salt. Grill the eggplant slices until they are soft and have light brown grill marks, about 3-4 minutes per side.
  4. Remove the eggplant and the garlic from the grill and allow to cool before handling.
  5. Dice the eggplant slices and add them to a large bowl. Mince the cooked garlic and add it to the eggplant. Add the olive oil, vinegar, capers, ½ t salt (or to taste), and black pepper. Toss together.
  6. Store into the fridge until ready to serve. This recipe tastes best after several hours or over night to allow the flavors to come together.
Recipe by The Mexitalian at http://themexitalian.com/5-ingredient-grilled-eggplant-caponata/