Grilled Eggplant Caponata with Raisins and Pine Nuts

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.


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


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.


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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