I love this recipe because it transforms simple, fresh veggies into a deliciously charred masterpiece that’s bursting with Mediterranean flavors. Plus, it’s so satisfying to create something that feels like a vibrant summer day on a plate, complete with the zing of capers and the toasty crunch of pine nuts.
I adore the awesome mix of flavors and textures that make Caponata alla Griglia such a wonderful dish. The eggplant is earthy and hearty.
The zucchinis are crunchy. The bell peppers are sweet.
And under all that goodness—really, it’s a wonderful combination—I have toasted pine nuts, which give it a sort of richness, and capers, which are tangy. Then I hit it with a dose of fresh basil and parsley, and I have to say, it’s a pretty spectacular flavor combination.
Ingredients
Aubergine: Low in calories and high in fiber; adds a satisfying texture.
Zucchini is light and refreshing and has a mild, creamy flavor that you can barely taste.
Sweet red and yellow bell peppers: Enrich the dish; loaded with vitamin C.
Onion, red: Sharp sweetness; very high in antioxidants.
Olive Oil: Fats healthful for the heart; amplify taste and moisture.
Intense and aromatic, garlic enhances immune function.
Salty and tangy, green olives are a good source of healthy fats and minerals.
Pine nuts: Nutty, protein-rich; imparts crunch and warmth.
Capers: Sharp and tangy; bestow rogue little salty pops.
Bright acidity; balances sweet and savory: red wine vinegar.
Paste de tomate: Profond, concentré; rehausse l’umami et la richesse.
Sweetness balances acidity; sugar is sweet.
Basil and Parsley: Fragrant herbs invigorate with freshness and color.
Ingredient Quantities
- 1 large eggplant, cut into 1-inch cubes
- 2 zucchinis, sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 red onion, chopped
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- 1/4 cup green olives, pitted and chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup capers, rinsed and drained
- 1/4 cup red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare a grill to a temperature of medium-high.
2. In a big bowl, combine eggplant, zucchini, red and yellow bell peppers, and red onion. Add 2 tablespoons of olive oil and mix it in well. Season with salt and pepper to taste.
3. Cook the vegetables on the grill until they’re tender and just a bit charred. This should take roughly 5-8 minutes per side. Once done, take the veggies off the grill and let them sit for a moment.
4. As the vegetables cool, a large skillet is set over medium heat, and the remaining tablespoon of olive oil is added. After allowing the oil to get hot, minced garlic is added and sautéed for about a minute, until it’s fragrant and golden.
5. Combine the garlic and the grilled vegetables in the skillet, mixing them well.
6. Mix in the green olives, capers, tomato paste, red wine vinegar, and sugar. Let it bubble—more or less, anyway, if you have a range like mine—to barely simmer, for 5 to 7 minutes, allowing the flavors to meld and soften.
7. Include the toasted pine nuts and stir to mix them in well.
8. Take the caponata off the heat and let it come to room temperature.
9. Chopped basil and parsley are stirred in once the mixture has cooled.
10. Accompany the grilled caponata with a customized performance and you could have what amounts to a mini Italian cucina in your backyard. Serve it up native Wayne County-style, and like a lovely garden salad, this dish is composed of whatever sunshiny day, backyard bounty you and the grill can conjure.
Equipment Needed
1. Grill
2. Large bowl
3. Measuring spoons
4. Skillet
5. Knife
6. Cutting board
7. Spatula or tongs (for grilling)
8. Wooden spoon or spatula (for mixing in the skillet)
FAQ
- Can I use a different type of eggplant? Yes, you can substitute other varieties of eggplant, such as Japanese or Italian eggplants, but adjust the cooking time as needed.
- Can I make this dish without grilling?Certainly, the vegetables can be roasted in the oven at 400°F for 20-25 minutes or until they reach tenderness and a slight char.
- What can I serve with Grilled Caponata?Caponata alla Griglia goes perfectly with any of the following: crusty bread, pasta, or as a topping for grilled chicken or fish.
- Is there a substitute for pine nuts?Certainly! If you prefer, you can use slivered almonds or chopped walnuts instead of pine nuts.
- How long will Grilled Caponata keep?The refrigerator allows it to have a shelf life of 5 days. After that, if you want to keep it, you can freeze it.
- Can I use a different type of vinegar?Of course, balsamic vinegar or apple cider vinegar can be used when red wine vinegar is not available, and the result will be a flavor profile that is slightly different but very close to the original.
- Is this dish vegan?Yes, veganism also applies to Grilled Caponata because it doesn’t have any animal goods in it.
Substitutions and Variations
1 large eggplant, cut into 1-inch cubes – Substitute with 3 large portobello mushrooms, chopped – (This is how to make a portobello mushroom dish, as if the eggplant were really the portobello chopped up.)
2 zucchinis, cut into 1/2-inch rounds – Substitute with 2 yellow squashes, cut
1/4 cup green olives, pitted and chopped – Replace with 1/4 cup kalamata olives, pitted and chopped.
1/4 cup red wine vinegar – Use 1/4 cup apple cider vinegar instead.
Two tablespoons of fresh basil leaves, chopped. If you don’t have basil, you can substitute with two tablespoons of fresh oregano leaves, chopped.
Pro Tips
1. Pre-salting the Eggplant: For a less bitter eggplant, consider pre-salting it. After cutting the eggplant into cubes, sprinkle them with salt and let them sit in a colander for about 30 minutes. Rinse and pat dry before grilling. This process draws out excess moisture and bitterness.
2. Grill Marks Magic: To achieve beautiful grill marks on your vegetables, ensure the grill is preheated properly to medium-high. Don’t move the vegetables too often; let them sit to develop those marks before flipping them.
3. Toasting Pine Nuts: Toast the pine nuts in a dry skillet over low heat before starting the rest of your dish to enhance their flavor. Stir frequently and watch closely, as they can go from toasted to burnt quickly.
4. Vinegar Balance: Taste the caponata mixture after adding the red wine vinegar and sugar. Adjust to your preference, adding a touch more sugar if it’s too tangy, or more vinegar if it needs more zip.
5. Fresh Herb Impact: Add the fresh basil and parsley just before serving, rather than mixing them in while the dish is hot, to preserve their vibrant color and fresh flavor.
Grilled Caponata Recipe
My favorite Grilled Caponata Recipe
Equipment Needed:
1. Grill
2. Large bowl
3. Measuring spoons
4. Skillet
5. Knife
6. Cutting board
7. Spatula or tongs (for grilling)
8. Wooden spoon or spatula (for mixing in the skillet)
Ingredients:
- 1 large eggplant, cut into 1-inch cubes
- 2 zucchinis, sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 red onion, chopped
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- 1/4 cup green olives, pitted and chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup capers, rinsed and drained
- 1/4 cup red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
Instructions:
1. Prepare a grill to a temperature of medium-high.
2. In a big bowl, combine eggplant, zucchini, red and yellow bell peppers, and red onion. Add 2 tablespoons of olive oil and mix it in well. Season with salt and pepper to taste.
3. Cook the vegetables on the grill until they’re tender and just a bit charred. This should take roughly 5-8 minutes per side. Once done, take the veggies off the grill and let them sit for a moment.
4. As the vegetables cool, a large skillet is set over medium heat, and the remaining tablespoon of olive oil is added. After allowing the oil to get hot, minced garlic is added and sautéed for about a minute, until it’s fragrant and golden.
5. Combine the garlic and the grilled vegetables in the skillet, mixing them well.
6. Mix in the green olives, capers, tomato paste, red wine vinegar, and sugar. Let it bubble—more or less, anyway, if you have a range like mine—to barely simmer, for 5 to 7 minutes, allowing the flavors to meld and soften.
7. Include the toasted pine nuts and stir to mix them in well.
8. Take the caponata off the heat and let it come to room temperature.
9. Chopped basil and parsley are stirred in once the mixture has cooled.
10. Accompany the grilled caponata with a customized performance and you could have what amounts to a mini Italian cucina in your backyard. Serve it up native Wayne County-style, and like a lovely garden salad, this dish is composed of whatever sunshiny day, backyard bounty you and the grill can conjure.
