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Grilled caponata in a vintage baking dish with oregano and pine nuts

Grilled Caponata - A New Twist with Deep Flavor!

My favorite Sicilian recipe! Grilling intensifies the vegetable's flavor and you will use less oil in the preparation.
A quite simple recipe (steps written in detail): Salt tomatoes and eggplant - then grill with the other vegetables all until golden and tender. Dice them up and add to a tomato stew (from your grilled tomatoes) with seasonings. Add all the veggies and cook for just 5 minutes to blend all the flavors.
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 10
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Ingredients

  • 1 large globe eggplant 2 pounds
  • 4 large red tomatoes 2 pounds
  • 2 teaspoons kosher salt (large grain) divided
  • 5 tablespoons extra virgin olive oil divided
  • 1 large onion peeled
  • 2 large ribs celery peeled
  • 1 large bell pepper I chose an orange one
  • 2 medium zucchini one green, one yellow
  • 2 very large garlic cloves or 5 medium sized; do not peel
  • 1 teaspoon dried oregano
  • 1/2 cup green olives pitted; large chop
  • 3 tablespoons large sized capers
  • 2 tablespoons tomato paste I use Mutti brand
  • 2 tablespoons good red wine vinegar
  • 2 tablespoons pure cane sugar
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons fresh oregano leaves
  • 1/4 cup pine nuts lightly toasted

Instructions

Grill the vegetables:

  • Cut the eggplant across into 1 inch slices. On a cutting board salt both sides with 1 teaspoon kosher salt - lay on a paper towel lined tray for 20 minutes (until the bitter waters are drawn out.)
  • Cut the tomatoes in half lenghwise. Add them to a paper towel lined tray for 20 minutes. Sprinkle remaining 1 teaspoon kosher salt on cut side.
    Heat grill to medium-high, about 375 degrees.
  • Add 3 tablespoons of olive oil in a small dish. Pat eggplant dry, removing any salt.
    Brush eggplant on both sides with 2 tablespoons olive oil. Place on grill and cook until golden underneath. Turn over with tongs and cook on the second side until golden, softened and cooked through. Add to a large plate.
    While eggplant cooks - add tomatoes to the grill - cut side down using a vegetable grill rack underneath (so the veggies do not fall through.) Brush with remaining 1 tablespoon olive oil. Cook until very golden, turn over with a spatula and cook on the second side until the tomatoes have softened, and the peels loosen - about 5 minutes total time. Add to the plate.
  • Cut the celery ribs in half. Cut the bell pepper into 8 long even sized strips. Cut the onion into 4 even sized circles. Cut zucchini in half lenthwise.
    Brush the vegetables lightly with 1 tablespoon olive oil and grill these 4 vegetables and the unpeeled garlic cloves on the grill using a grill mat over medium- high heat.
    Cook the celery only on one side for 3 minutes - remove to a large plate (celery should be crunchy.)
    Cook the rest on the first side until golden, turn over and grill until a touch golden, cooked through but not too soft. Remove to a large plate.

Finish the Caponata:

  • Cut all the vegetables into 3/4 inch cubes - cut smaller if you wish. Remove garlic skins and give garlic a rough chop. Remove the skins and most of the seeds from the tomatoes - reserve any juices.
    Add 1 tablespoon olive oil to a heavy, non reative pot (I use a enamel coated cast iron.)
    Raise heat to medium, when hot add the tomatoes and cook stirring from time to time, about 5 minutes. Add any tomato juices, up to 1/4 cup - the garlic and dried oregano. Stir in, then add the olives and capers; stir one minute.
    Add the tomato paste, vinegar, sugar and pepper. Stir one minute.
    Add ALL remaining vegetables, stir to combine and cover. Cook over low heat just 5 minutes to blend all the flavors. Taste for salt - add 1/4 teaspoon if needed.
    Remove from heat, add the fresh oregano; stir in. Serve with a srinkle of toasted pine nuts and garnish with basil or oregano leaves.
  • Cool the caponata and refrigerate. Typically it is eaten at room temperature - but some like it cold, or warm.

Notes

Caponata will last at last one week in a tightly sealed container in the refrigerator.
This recipe may not be reproduced without the consent of its author, Karen Sheer
COURSE: Appetizer, First Course & Sides, Main Course, Side Dish
CUISINE: Italian
KEYWORDS: caponata, grilled caponata
Nutrition Facts
Grilled Caponata - A New Twist with Deep Flavor!
Amount per Serving
Calories
155
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Sodium
 
678
mg
29
%
Potassium
 
531
mg
15
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
3
g
6
%
Vitamin A
 
1345
IU
27
%
Vitamin C
 
41
mg
50
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.