Grilled Eggplant and Purple Cauliflower Caponata
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.
- 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)
- Calories 115
- Fat 8.1g
- Satfat 1.2g
- Monofat 6.1g
- Polyfat 0.8g
- Protein 2g
- Carbohydrate 9g
- Fiber 3g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 235mg
- Calcium 20mg
- Sugars 5g
- Est. added sugars 1g
How to Make It
Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.
Preheat grill to medium-high (about 450°F).
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.