Caponata

By LoriCaputo

Ingredients

• 1 large onion
• 2 small eggplants
• 4 medium-sized tomatoes, coarsely chopped, squeezed to remove seeds
• ½ cups olives, pitted and coarsely chopped
• ½ cup finely chopped basil
• 2 tbs. capers, drained
• 3 – 4 tbs. balsamic vinegar
• 3 garlic cloves, minced

Preparation

Step 1

Lightly oil a grill and heat to medium. Slice the onion crosswise into ½ inch rings. Slice the unpeeled eggplants lengthwise into ½ inch slices. Grill the onion and eggplant until tender, about 10 minutes. Let stand until cool enough to handle.

Place the tomatoes, and olives in a bowl, stir in the basil, capers, vinegar, and garlic. Coarsely chop the onions and eggplant and stir into the tomato mix. Serve with chicken or fish.