Grilled Eggplant Caponata with Raisins and Pine Nuts

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Grilled Eggplant Caponata with Raisins and Pine Nuts
  • Prep Time: 10
  • Total Time: 20
  • Servings: 8
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About this Recipe

This easy version of a Sicilian eggplant relish is delicious as a spread or sandwich filling.

Ingredients

8 slices Dempster's® Seed Lover’s with Sesame and Cracked Red Fife, No Fat, No Sugar Added, toasted
1 small eggplant, sliced lengthwise into 1/4-inch (5 mm) slices (about 300 g/10 oz)
1 red pepper, quartered
1 onion, sliced into thick rings
1/2 cup (125 mL) finely chopped tomato
1/4 cup (60 mL) raisins
1/4 cup (60 mL) pine nuts
3 tbsp (45 mL) red wine vinegar
3 tbsp (45 mL) olive oil, divided
2 tbsp (30 mL) chopped basil
1/2 tsp (10 mL) salt

Directions

Preheat grill to medium heat; grease grate well. Grill eggplant, turning, for 10 minutes or until grill-marked and tender. Grill red peppers and onion, turning, for 5 to 8 minutes or until grill marked and tender.

Finely chop vegetables. Mix with tomato, raisins, pine nuts, vinegar, oil, basil and salt. Top each toasted bread slice evenly with caponata.

Notes

Tip: If desired peel red pepper before adding to caponata Grill pepper until well charred. Place in a heatproof bowl. Cover. Let stand for 10 minutes. (The steam will make the skins easy to remove.) Peel.

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