Saturday, August 10, 2013

Grilled Caponata Salad

I love Caponata! I usually make one of Rachael Ray's recipes. The recipe is for a pasta bake but I never make the pasta. I just make the Caponata. It is delicious with grilled chicken or as a snack. I love the sweet and sour flavor combination of the olives and raisins. It goes so well with eggplant and tomatoes. This week I decided to try making it on the grill. I used the large eggplant I got at Ed Lester Farms. I wanted to serve it as a pretty plated salad so I made a dressing too. I saw on the Chew that ketchup makes a great emulsifier for salad dressings. I knew that would be perfect for this salad, it would boost both the tomato flavor and the sweetness of the salad. It works really well. The dressing was thick and did not separate for hours and hours. I grilled the eggplant in large planks to serve as the bed of the salad. I used grapes instead of raisins. This may be my favorite part. I love the sweet grilled grapes with the olives and capers. I also used celery leaves instead of grilling celery. It adds a freshness at the end with the parsley. It was a delicious and beautiful salad. I can't wait to try it out as a starter for guests. It was so much faster than sauteing all the veggies in a pot. This salad would work well as a stacked salad too. You could slice the eggplant into rounds putting a layer of veggies between the grilled rounds. Or just chop the eggplant and mix with all the other ingredients and serve as a chopped salad. I have to admit the salad is not as pretty after it has been refrigerated but it still taste delicious. I suggest setting any leftover on the counter to bring to room temperature. I liked it better that way. I hope you will try it. This salad is definitely not boring each fork full is interesting in it's own way.

Grilled Caponata Salad
Serves 8


1 large eggplant, sliced into 8 - 1/2” planks
1 large red bell pepper, stemmed, seeded and cut in half
1 Anaheim pepper, stemmed, seeded and cut in half
1 medium red onion, peeled and sliced in 1/2” rounds
1 pint cherry tomatoes
1 bunch red grapes on the stem
Olive oil
Kosher salt, black pepper and red pepper flakes, to taste
1/2 cup green olives, sliced
1/2 cup kalamata olives, sliced
2 Tbsp capers
1/3 cup celery leaves, chopped
1/3 cup parsley, chopped
1/4 cup Caponata Vinaigrette (recipe below)


Preheat grill to medium-high heat (10 min).

Rub eggplant, pepper halves, onion, tomatoes and grapes with olive oil. Season eggplant, pepper halves, onion and tomatoes with salt, black pepper and red pepper flakes. Place tomatoes on skewers. Place everything on the grill, grill about 5 minutes a side until tender. Remove each vegetable to a platter when they are done. Remove grapes from stem and tomatoes from skewers add to a medium bowl. Chop peppers and onions add to tomatoes and grapes. Add olives, capers, celery leaves, parsley and vinaigrette, stir to combine. To serve, place a slice of eggplant in the center of a salad plate. Drizzle with a little of the vinaigrette and top with a couple of heaping spoons of the vegetable mixture. Garnish with more celery and parsley leaves.

Caponata Vinaigrette
Makes approx. 1/2 cup


3 oz olive oil
1 oz Balsamic vinegar
1 anchovy, mashed into a paste
1 garlic clove, minced
1 tsp honey
1 Tbsp ketchup
1 tsp parsley, chopped
1 tsp basil, chopped
1/2 tsp oregano, chopped
Salt, black pepper and red pepper flakes, to taste


Mix vinaigrette ingredients in a small mason jar. Secure with lid and shake until emulsified. Store remaining dressing in the refrigerator for up to a week.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Friday - Eggplant
My Pinterventures: Summer Salads Party


  1. This sounds delicious.

    Madonna/aka/Ms. Lemon

  2. I just booked marked this recipe. I will be planting my garden this fall and the dressing will be great on my fresh vegi's.
    Visiting from Jam Hands.

  3. Sounds delicious! A great vegetarian dish! I am definitely going to make this one :)

  4. Hi Denise,
    I'm stopping by from See Ya In The Gumbo!
    This looks delicious! Grilling the eggplant and use it as a bed for the salad is a delicious idea!

  5. I've never had caponata. It looks great and I do love grilled vegetables. Pretty nifty trick with the ketchup!
    Thank you for sharing this week, Denise.

  6. What a great salad, we will just love this salad. Thank you so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  7. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate.
    Miz Helen


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