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grilled eggplant with caponata salsa

grilled eggplant with caponata salsa Recipe

  • 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 (about 2 tablespoons)
  • 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish (woops, we forgot this)
  • 1 tablespoon drained capers, rinsed
  • 1 garlic clove, minced
  • Pinch of dried crushed red pepper
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil plus additional for brushing
  • 1 large eggplant (1 1/2 to 13/4 pounds), trimmed
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