Grilled Caponata
A traditional antipasto plate is my favorite way to start a meal of pasta and salad. I love seeing that platter of thinly sliced meats, fresh mozzarella cheese and lightly marinated grilled vegetables.
If you’re going to the trouble of firing up the barbecue, you may as well grill some extra eggplant, red bell pepper and red onion for this caponata recipe. That way, you’ve got the next day’s dinner about half-way done. Figure on grilling an additional small eggplant, sliced; a large bell pepper, quartered; and a small onion, sliced.
I like this version of caponata served with grilled chicken breasts, but it also would be good tossed with pasta.
Heat oil in large skillet over medium heat. Add garlic and celery and cook, stirring until garlic is fragrant, about 3 to 4 minutes.
Add tomato, raise heat to medium high and cook until tomato has released its juices, about 5 minutes. Add onion, eggplant, bell pepper, capers and olives. Cook until heated through, about 10 minutes.
Remove from heat and stir in parsley and vinegar. Season to taste with salt and pepper. Serve with grilled chicken breasts.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
