Grilled Eggplant Caponata

Servings 8
Prep Time 10 min
Total Time 20 min

This easy version of a Sicilian eggplant relish is delicious as a spread or sandwich filling.

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Ingredients

  • 8 slices Wholesome Harvest Stone Ground Whole Wheat Bread, toasted
  • 1 small eggplant, sliced lengthwise into 1/4-inch slices
  • 1 red pepper, quartered
  • 1 onion, sliced into thick rings
  • 1/2 cup finely chopped tomato
  • 1/4 cup raisins
  • 1/4 cup pine nuts
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil, divided
  • 2 tbsp chopped basil
  • 1/2 tsp salt

Directions

  1. Preheat grill to medium heat; grease grate well.
  2. Grill eggplant, turning, for 10 minutes or until grill-marked and tender.
  3. Grill red peppers and onion, turning, for 5 to 8 minutes or until grill marked and tender.
  4. Finely chop vegetables.
  5. Mix with tomato, raisins, pine nuts, vinegar, oil, basil and salt.
  6. Top each toasted bread slice evenly with caponata.