Grilled Eggplant with Caponata Salsa

Ingredients

  • 1 large eggplant (1 ½ to 1 ¾ pounds), trimmed
  • 1 tablespoon extra-virgin olive oil plus additional for brushing
  • 3 tablespoons red wine vinegar
  • Pinch of dried crushed red pepper
  • 1 garlic clove, minced
  • 1 tablespoon drained capers, rinsed
  • 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
  • + 4 more ingredients
    • 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
    • 2 celery stalks, finely diced
    • ½ cup chopped Vidalia or Maui onion
    • 1 12-ounce container grape or cherry tomatoes, quartered lengthwise

1. Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponat...

View full recipe at SpringPad

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