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Grilled Eggplant & Cauliflower Caponata

Here's how you make Grilled Eggplant & Cauliflower Caponata
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  • Servings: 8
  • Prep: 45m
  • Cook: 10m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 8 ounces cauliflower (purple cauliflower, cut into florets, you can also use white cauliflower)
  • 1/2 cup shallots, sliced
  • 1 tablespoon granulated sugar
  • 3/8 teaspoon kosher salt
  • 1 pound eggplant (Japanese eggplant, about 2 eggplants, cut into 1 inch thick rounds
  • Cooking spray
  • 1 cup chopped tomatoes (seeded, Cherokee purple tomatoes)
  • 1/2 cup basil leaves (purple)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 tablespoons capers, drained
  • 1 ounce Kalamata olives (pitted and chopped, 9 olives)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the first 4 ingredients (-salt) in a large bowl, toss and let stand for 30 minutes.

  • Step 2: Preheat grill to medium high (450 degrees F).

  • Step 3: Coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered until tender (5 -10 minutes), turning occasionally. Cut into 1 inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers and lies to cauliflower mixture; toss. Let stand 10-15 minutes.

  • Step 4: Serve with a slotted spoon.

We hope you enjoy this recipe!

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