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.
This quick and easy vegetarian Caponata recipe from Cooking Light is loaded with protein, fiber, and calcium!
- 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)
- Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.
- Preheat grill to medium-high (about 450 F).
- Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 – 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.