Italian

Grilled Eggplant Caponata is for Dinner.

Grilled Eggplant Caponata takes 20 minutes to prepare.

Grilled Eggplant Caponata takes 30 minutes to cook.

Grilled Eggplant Caponata makes 12 servings.

The ingredients for Grilled Eggplant Caponata are:

1 2 lb. Eggplant
2 Cups Celery, diced
1 Cup Onions, diced
1 Cup Tomatoes, (peeled and seeded optional), diced
6 Jumbo Black Olives, diced
3 Tbs Capers, rinsed
1 Tbs Olive Oil
2 tsp. sugar (or sweetener)
1/4 Cup Red Wine VInegar

Here is how you make Grilled Eggplant Caponata:

Cut 3 slits lengthwise in the Egglpant (so it doesn't explode). Place on a hot grill, cook until soft-about 20-25 minutes. Turn every 5 minutes for even cooking. When done, scrape the eggplant from the skin and dice. Drain extra juice if needed.Sautee on medium heat Celery and Onions for 5 minutes until soft. Add Tomatoes, cook for 3 minutes. Add Olives, Capers and Eggplant. Mix sugar, vinegar and olive oil together, add to the vegetables. Chill.Makes about 12 1/3 cup servings. Number of Servings: 12Recipe submitted by SparkPeople user BLUEBIRDER.

The nutritional information for Grilled Eggplant Caponata is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 43.5

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 121.9 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.3 g
• Protein: 1.1 g

Grilled Eggplant Caponata is Italian cuisine.

The dietary needs meet for Grilled Eggplant Caponata is Vegan