• Ingredients: 26
  • Serves: 6

Grilled eggplant with caponata salsa with 12-ounce container grape or cherry tomatoes, quartered lengthwise, celery stalks, finely diced, chopped vidalia or maui onion, large green olives, pitted, thinly sliced, coarsely chopped fresh oregano plus sprigs for garnish, drained capers, rinsed, garlic clove, minced, pinch of dried crushed red pepper, red wine vinegar, extra-virgin olive oil plus additional for brushing, large eggplant , trimmed.

Ingredients

  • 1 12-ounce container grape or cherry tomatoes, quartered lengthwise
  • 2 celery stalks, finely diced
  • 1/2 cup chopped Vidalia or Maui onion
  • 5 large green olives, pitted, thinly sliced
  • 2 tbsps. coarsely chopped fresh oregano plus sprigs for garnish
  • 1 tbsp. drained capers, rinsed
  • 1 garlic clove, minced
  • Pinch of dried crushed red pepper
  • 3 tbsps. red wine vinegar
  • 1 tbsp. extra virgin olive oil
  • 1 large eggplant , trimmed

Garnish:

  • diced cucumber; diced yellow bell pepper; chopped fresh chives

For tempeh:

For orange dressing:

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:

Directions

  1. Step 1 Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl.

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  2. Step 2 Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat.

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  3. Step 3 Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead.

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  4. Step 4 Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin.

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  5. Step 5 Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper.

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  6. Step 6 Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

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  7. Step 7 Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

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