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Grilled Eggplant and Purple Cauliflower Caponata

Grilled Eggplant and Purple Cauliflower Caponata

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Serves 8 (serving size: about 1/2 cup)

Traditional caponata is a Sicilian specialty that consists of eggplant stewed in oil with onions, tomatoes, olives, capers, and anchovies. Here, we’ve added crunchy cauliflower that’s quick-cured with sugar and salt, and instead of stewing, we’ve grilled the eggplant for deeper flavor. Purple cauliflower is becoming more widely available at farmers' markets; white cauliflower would also be delicious here. The antioxidant anthocyanin is responsible for the purple color.


  • 8 ounces purple cauliflower florets
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon sugar
  • 3/8 teaspoon kosher salt
  • 1 pound Japanese eggplant, cut into 1-in.-thick rounds (about 2 medium)
  • Cooking spray
  • 1 cup chopped seeded Cherokee purple tomatoes
  • 1/2 cup loosely packed purple basil leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons capers, drained
  • 1 ounce pitted kalamata olives, chopped (about 9 olives)

Nutritional Information

  • Calories 115
  • Fat 8.1g
  • Satfat 1.2g
  • Monofat 6.1g
  • Polyfat 0.8g
  • Protein 2g
  • Carbohydrate 9g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 235mg
  • Calcium 20mg
  • Sugars 5g
  • Est. added sugars 1g

How to Make It

Step 1

Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.

Step 2

Preheat grill to medium-high (about 450°F).

Step 3

Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 to 6 minutes, turning occasionally. Cut into 1-inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers, and olives to cauliflower mixture; toss well. Let stand 10 to 15 minutes. Serve with a slotted spoon.

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