by Karin Calloway
The combination of savory vegetables like eggplant and onion with tangy olives and capers, sweet golden raisins and crunchy pine nuts is what makes caponata so delicious. Increase the flavor by grilling the eggplant and onion and you’ve taken something good and made it great.
Caponata is the perfect topping for grilled bread – called bruschetta. But it’s also delicious served over grilled chicken or fish. Leftover chilled caponata makes a flavorful addition to a big tossed salad.
Remove vegetables from grill and set aside until cool enough to dice. Dice vegetables and place them in a medium bowl. Add olives, capers, raisins and pine nuts.
Whisk garlic, red pepper flakes, vinegar, and honey in a small bowl. Slowly whisk in 1/2 cup olive oil until emulsified. Pour dressing over vegetables, sprinkle with parsley and toss. Set aside at room temperature for 30 minutes before serving, to allow the flavors to blend. (Caponata can be made one day ahead, covered and refrigerated. Allow it to come to room temperature before serving.)
Makes 8-12 servings
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