Grilled Eggplant Caponata

Grilled Eggplant Caponata

Prep Time20 minutes
Cook Time30 minutes
Servings: 4


  • 1 Eggplant cut into ½” cubes
  • 1 8 oz. Can of Tomato Sauce/ Crushed Tomatoes
  • ¼ c Spanish onion small diced
  • 2 each Garlic cloves minced
  • 1 t Crushed Red Pepper flakes
  • 2 T Red Wine Vinegar
  • 3 T Dried Currants or Raisins
  • ¼ c Basil Leaves Torn
  • 3 t Extra Virgin Olive Oil
  • 1 12 ” Italian baguette into ½” slices
  • 2 t Sugar
  • 2 t Capers
  • 3 t Pine Nuts


  • Heat grill to medium-high.
  • Brush a Mr. Bar-B-Q Stainless Steel Fusion Topper with olive oil.
  • Put the eggplant on the topper and cook until all the eggplant is browned.
  • Remove from grill and set aside to cool.
  • Heat a sauce pot and sauté the onion and garlic until the onion is translucent, about 3 minutes.
  • Add the vinegar and reduce until all the liquid is absorbed.
  • Add the tomato sauce, capers, crushed red pepper, sugar and currants.
  • Bring to a low simmer for 15 minutes, then season.
  • Remove from heat and put the sauce in a container and cool in the refrigerator.
  • Once the tomato sauce has completely cooled, mix in the torn basil leaves, pine nuts, and eggplant.
  • Mix thoroughly until all the eggplant is coated with sauce, then let sit for 30 minutes.
  • While the eggplant is marinating, dip each of the slices of baguette in Extra Virgin Olive Oil, and place in a Mr. Bar-B-Q Oversized Non-stick Grilling Basket.
  • Place the basket on the grill and toast the bread. Place the crostinis on a platter and top with a tablespoon of the eggplant.
  • Garnish with some torn basil or parsley.


Created by Stuart & Company