| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 35 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 medium eggplant, cut in rounds
- 1 large red onion, cut into 1/4-inch thick slices
- 4 plum tomatoes, cut in rounds
- Olive oil
- Salt and freshly ground black pepper
- 1/4 cup pitted kalamata olives
- 2 tablespoons capers, drained
- 2 tablespoons golden raisins
- 2 tablespoons pine nuts, toasted
- 1 tablespoon chopped garlic
- 1/4 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 2 teaspoons honey
- 1/4 cup finely chopped flat-leaf parsley
Instructions
- Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
- Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
- Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
- Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
- Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Nutrition Facts
| Calories | 176 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 441 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 7 grams |
| Protein | 4 grams |
| Sugar | 12 grams |
Reviews
A delicious side dish! I used less oil in the dressing & added a little balsamic. Also added roasted butternut squash to the mix. Didn’t use raisins or pine nuts & didn’t miss them.
Just love this recipe! I’ll reduce amount of dressing or just use for something else. All depends on the actual volume of vegetables you have. Healthy and loved by all who shared with us!
I think Bobby Flay is a talented chef, but I don’t understand why he seems to put honey in practically every one of his recipes. Seems strange.
This is awesome! If you have extra eggplant, you can be more liberal with the amount. Just give a little more dressing and let it sit.
This is an awesome way to get through some summer garden veggies. Very tasty!
As a vegetarian, I often find myself looking for creative grilling solutions to satisfy my carnivorous friends. This recipe is very rich and filling, and might be one of the eat things I have ever eaten. I used less onion and added some garlic. Delicious. Way to go Bobby!!
This is an excellent dish well worth the work. I love it the next day over a tossed green salad. I have made it at least once a week since the first time I made it as my family loves this dish. Thanks Bobby
This caponata is fabulous! I wouldn’t change a single thing except to double the recipe, it’s that good. Thanks Bobby, for another winner!
I only made the caponara. It was delicious! There is way too much dressing, next time I’ll make about a quarter as much. The flavor of the raisins was lost, so second time I left out and never missed them. Served it to company on 2 different occassions and everyone loved it. The leftovers are awesome with pita bread to scoop it up! Winner!
This recipe was excellent! Made it exactly as is, except used regular raisins. Will be sure to buy the golden raisins the next trip to the store. Perfect for using vegetables from the garden. We served it as a side for sausage. Next time we will use it over toasted baguette slices.