Eggplant Caponata

Condiments and Sauces

Recipe courtesy of Chef Rick Tramonto's Osteria cookbook

Serves 4

Ingredients:

2 medium eggplant, sliced lengthwise
1 Roma tomato, halved
1 red onion, cut into wedges
1 celery rib
1 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup golden raisins
1/4 cup toasted pine nuts
1/4 cup balsamic vinegar
2 tablespoons pitted and sliced green olives
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoon unsweetened cocoa powder

Eggplant Caponato

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Method:

Prepare a charcoal or gas grill by spraying the grilling rack with nonstick vegetable spray. Heat the grill until medium-hot.

In a large bowl, coat the eggplant, tomato, onion, and celery with 3/4 cup of olive oil. Season with salt and pepper to taste.

Lay the vegetables on the grill and cook each vegetable for 2 to 3 minutes, or until grill marks appear on one side. Using tongs, turn the vegetables over and grill until grill marks appear on the other side and the vegetables are cooked through.

Remove from the grill and let the vegetables cool. When they are cool, cut them into large dice.

Transfer the vegetables to a bowl and add the raisins, pine nuts, vinegar, olives, garlic, sugar, and cocoa powder. Add 1/4 cup of olive oil and mix thoroughly. Adjust the seasonings and refrigerate for at least 4 hours or overnight.

Serve at room temperature over lightly toasted Italian bread.