Grilled Eggplant Caponata
Ingredients:
- 1/2 C. The Olive Tap’s Coratina Olive Oil
- 2 lbs. eggplant cut into 1″ slices
- 1 large yellow onion, diced
- 1 rib of celery, roughly chopped
- 3 T. tomato paste thinned with 1/4 C. water
- 1 C. crushed canned tomatoes
- 6 oz. green olives, pitted and roughly chopped
- 1/2 C. golden raisins
- 1/4 C. salt packed capers, rinsed and drained
- 1/2 C. fresh basil, finely shredded
- 2 T. pine nuts
- 1/2 C. The Olive Tap’s Dark Chocolate Balsamic Vinegar
- Salt and pepper to taste
Directions:
Brush eggplant with olive oil on both sides, and season with salt and pepper. Grill slices on heated grill pan on the stove, or an outside grill works perfect as well. Grill slices for 3-4 minutes on each side until browned, then set aside to cool. Heat skillet and add 1/4 C. olive oil. Then add celery and onions and season with salt and pepper. Cook until browning begins, about 10 minutes. Reduce heat to medium and add tomato paste and cook, stirring until caramelized and almost evaporated about 1-2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers and cook, stirring occasionally until thickened about 10 minutes. Remove from heat and let cool. Cut grilled eggplant into one inch cubes and place in bowl. Add sauce mixture with basil and pine nuts. Mix together and season with salt and pepper to taste.
An Olive Tap Original Recipe by Chef Jamie D’Oliveria
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