This Sicilian recipe for Eggplant Caponata- is simple, easy and full of summer flavor! Serve it as a healthy vegan appetizer over crostini, or as a delicious side dish, or turn it into an eggplant “salad” served over greens and grains! Low- Carb and Vegan! #eggplantrecipes #eggplantcaponata #caponata #feastingathome #grilledeggplant #vegan #healthy
Heat grill to medium-high heat.
Slice eggplant into ⅓ inch thick rounds and brush both sides with olive oil.
If making crostini, slice baguette into ½ inch thick disks. Brush both sides with olive oil.
Once grill is hot, grill eggplant slices, 4-5 minutes on each side, until noticeable grill marks appear, turning heat to medium if necessary, stack eggplant in a bowl and cover tightly with foil so they steam and cook through.
Grill the red pepper on all sides over medium high heat until lightly charred and tender. Place with the eggplant under the foil.
Grill the baguette slices. ( If making this ahead, wait until close to serving time to grill the bread. Alternatively you make bake the bread on a sheet pan in a 375 F oven until crisp and do this the day before.)
Uncover the eggplant and let cool, then dice in to small ⅓ inch prices and place in a medium bowl. Dice the bell pepper. Add the finely minced garlic, balsamic vinegar, olive oil, capers, and salt. Taste and add salt if necessary, remembering the bread will dilute the some of the salt.
Right before ready to serve, stir in the basil ribbons. To make ribbons, stack the basil leaves uniformly. Roll up from point end to stem end. Thinly slice the roll.
Serve the grilled baguette alongside the eggplant caponata or place a tablespoon or two on each piece of bruschetta, garnishing with more basil.
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