From the Mediterranean region — caponata is a classic Sicilian eggplant relish or salad, traditionally served at room temperature.
I’ve been grilling a lot lately, so I transformed one of my favorite dishes into a grilled Italian spectacular.
This vegetarian dish packs deep, layered flavors and is both satisfying and nutritious. The tomatoes supply antioxidants like lycopene, while the mix of vegetables creates a hearty, healthy relish.
Grilling concentrates the vegetables’ natural flavors and lets you use less oil. Eggplants absorb oil easily, so brushing them lightly before grilling gives excellent results without excess fat.
Simple method at a glance: salt the tomatoes and eggplant, grill all the vegetables until golden and tender, dice them, then combine with a tomato stew made from the grilled tomatoes. Add the remaining vegetables and simmer briefly—just five minutes—to meld the flavors.
Caponata originates in Sicily and traditionally includes chopped eggplant (melanzane) with tomatoes, celery, olives, and capers, seasoned with olive oil. Unlike French ratatouille, caponata often includes briny olives, tangy vinegar, salty capers, a touch of sugar and pine nuts, giving it a distinctive sweet-and-sour balance.
The name likely derives from the Catalan word caponada, a similar relish, with the term appearing in Sicilian usage as early as 1709. Caponata is versatile: serve it at room temperature, chilled as a salad or dip, or warm as a side or main.
Graffiti eggplant (also called Sicilian eggplant) is a beautiful variety with purple and white stripes. It usually has fewer seeds, a naturally sweet flavor, and often doesn’t need salting.
Ingredients used: large globe eggplant, ripe red tomatoes, onion, green and yellow zucchini, celery, bell pepper (I used orange), garlic, extra-virgin olive oil, red wine vinegar, tomato paste, green olives, large capers, dried and fresh oregano, pine nuts, and pure cane sugar.
Enjoy this Sicilian specialty — I love my grilled twist on it and hope you will too!
Karen
Grilled Caponata – A New Twist with Deep Flavor!
Ingredients
- 1 large globe eggplant (about 2 lbs)
- 4 large red tomatoes (about 2 lbs)
- 2 tsp kosher salt, divided
- 5 tbsp extra-virgin olive oil, divided
- 1 large onion, peeled
- 2 large celery ribs, peeled
- 1 large bell pepper (I used orange)
- 2 medium zucchini (one green, one yellow)
- 2 very large garlic cloves (or 5 medium), unpeeled
- 1 tsp dried oregano
- 1/2 cup green olives, pitted and coarsely chopped
- 3 tbsp large capers
- 2 tbsp tomato paste
- 2 tbsp good red wine vinegar
- 2 tbsp pure cane sugar
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh oregano leaves
- 1/4 cup pine nuts, lightly toasted
Instructions
Grill the vegetables
- Slice the eggplant into 1-inch rounds. Salt both sides with 1 tsp kosher salt and place on a paper towel–lined tray for 20 minutes to draw out bitter moisture.
- Halve the tomatoes lengthwise, place cut-side up on paper towels, and sprinkle the cut sides with the remaining 1 tsp kosher salt. Let sit 20 minutes. Preheat the grill to medium-high (about 375°F/190°C).
- Pat the eggplant dry to remove excess salt. Brush both sides with 2 tbsp olive oil and grill until golden and softened, turning once. Transfer to a large plate.
- Grill the tomato halves cut-side down on a grill rack or mat, brushing with 1 tbsp olive oil. Cook until very golden and softened, about 5 minutes total. Transfer to the plate.
- Trim and halve the celery ribs. Slice the bell pepper into 8 even strips, cut the onion into four large rounds, and halve the zucchini lengthwise. Brush these vegetables lightly with 1 tbsp olive oil and grill with the unpeeled garlic cloves over medium-high heat.
- Cook the celery on one side only for about 3 minutes so it remains crisp; remove to the plate. Grill the remaining vegetables until golden and just tender but not mushy; remove to the plate.
Finish the caponata
- Dice all the grilled vegetables into roughly 3/4-inch cubes (smaller if preferred). Peel the garlic and roughly chop. Remove skins and most seeds from the tomatoes, reserving up to 1/4 cup of juices.
- In a heavy, non-reactive pot, heat 1 tbsp olive oil over medium. Add the tomatoes and cook, stirring occasionally, about 5 minutes. Add reserved tomato juices, chopped garlic, and dried oregano, stirring to combine.
- Stir in the olives and capers for about one minute. Add the tomato paste, red wine vinegar, sugar, and cracked black pepper; stir another minute.
- Add all remaining vegetables, stir, cover, and cook over low heat for 5 minutes to let flavors meld. Taste and add 1/4 tsp salt if needed.
- Remove from heat, stir in fresh oregano, and garnish with toasted pine nuts and fresh basil or oregano leaves. Cool and refrigerate. Caponata is typically served at room temperature but can also be enjoyed chilled or warm.
Notes
Caponata keeps for at least one week in a tightly sealed container in the refrigerator. This recipe is the creation of its author, Karen Sheer.
Nutrition
Calories: 155 kcal; Carbohydrates: 14 g; Protein: 3 g; Fat: 11 g; Saturated Fat: 1 g; Sodium: 678 mg; Potassium: 531 mg; Fiber: 4 g; Sugar: 9 g; Vitamin A: 1345 IU; Vitamin C: 41 mg; Calcium: 52 mg; Iron: 1 mg. (Approximate)
Additional Info
Course: Appetizer, First Course, Side Dish, Main Course. Cuisine: Italian.