This side dish takes a different approach to grilling end-of-summer eggplant and peppers. A sweet and sour mixture of vinegar, sugar, capers, currants and shallots is tossed with the grilled vegetables. Serve over simply cooked barley for a hearty, nutritious side. A perfect pairing for grilled chicken, fish or sausages.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Instructions
- Simmer 3 tablespoons white wine vinegar and 2 tablespoons sugar in a saucepan, stirring. Pour over 2 tablespoons each capers and dried currants and 1/2 sliced shallot in a bowl. Toss 2 Japanese eggplants (cut into 1/4-inch-thick planks) and 1 large red bell pepper (cut into 3/4-inch strips) with olive oil, salt and pepper. Grill over medium-high heat until charred, 6 to 9 minutes. Toss with the vinegar mixture and chopped parsley. Serve over barley.