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Grilled Eggplant and Purple Cauliflower Caponata

Photo: Jennifer Causey
Active time 15 mins
Total time 45 mins
Yield

Serves 8 (serving size: about 1/2 cup)

Traditional caponata is a Sicilian specialty that consists of eggplant stewed in oil with onions, tomatoes, olives, capers, and anchovies. Here, we’ve added crunchy cauliflower that’s quick-cured with sugar and salt, and instead of stewing, we’ve grilled the eggplant for deeper flavor. Purple cauliflower is becoming more widely available at farmers' markets; white cauliflower would also be delicious here. The antioxidant anthocyanin is responsible for the purple color.

Ingredients

  • 8 ounces purple cauliflower florets
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon sugar
  • 3/8 teaspoon kosher salt
  • 1 pound Japanese eggplant, cut into 1-in.-thick rounds (about 2 medium)
  • Cooking spray
  • 1 cup chopped seeded Cherokee purple tomatoes
  • 1/2 cup loosely packed purple basil leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons capers, drained
  • 1 ounce pitted kalamata olives, chopped (about 9 olives)

Nutrition Information

  • calories 115
  • fat 8.1 g
  • satfat 1.2 g
  • monofat 6.1 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 235 mg
  • calcium 20 mg
  • sugars 5 g
  • Est. Added Sugars 1 g

How to Make It

  1. Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.

  2. Preheat grill to medium-high (about 450°F).

  3. Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 to 6 minutes, turning occasionally. Cut into 1-inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers, and olives to cauliflower mixture; toss well. Let stand 10 to 15 minutes. Serve with a slotted spoon.