GRILLED EGGPLANT CAPONATA
RECIPE TYPE
Vegan, Appetizers
SERVES
6 to 8 as an appetizer
Grill Time: 10 min
Cook Time: 15 min
Ingredients
1 large eggplant (about 1kg), sliced lengthwise
1 1/2 tsp salt, divided
1 zucchini, sliced lengthwise
1 red bell pepper, quartered
1/2 cup Longo’s Sicilian Extra Virgin Olive Oil, divided
1 onion, diced
1 large clove garlic, minced
Directions
Sprinkle eggplant slices all over with 1 tsp of the salt and lay them in a colander. Let stand for 20 minutes. Rinse with water and pat dry. Brush eggplant, zucchini and pepper with some of the oil.
Grill vegetables on preheated medium-high grill, turning occasionally, for about 10 minutes or until tender and golden. Remove to cutting board and chop; set aside.
Heat remaining oil in large skillet over medium heat and cook onion, garlic and oregano for about 3 minutes or until softened and starting to brown. Stir in tomatoes and cook for about 5 minutes or until starting to split. Add chopped grilled vegetables along with olives, vinegar, sugar, capers and remaining 1/2 tsp salt. Cook, stirring, for about 5 minutes for flavours to marry and heat through. Remove from heat and stir in basil. (Make-ahead: Caponata can be refrigerated for up to 1 week and enjoyed cold or at room temperature.)
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/6 cup): 100 calories
| Protein 3g | Fibre 8g |
| Fat 2.5g | Sugars 10g |
| Carbs 20g | Sodium 750mg |
