Bobby Flay’s Grilled Caponata Salad

Bobby Flay grills up eggplant caponata salad.

Fire up the grill one last time for this delicious eggplant caponata salad.

Grillmaster Bobby Flay makes a healthy veggie dish that will definitely end your summer on a high note.

For the uninitiated, caponata is an Italian antipasto dish that typically consists of eggplant, capers, and a sweet and sour sauce.

It is traditionally served in the Sicilian region of the Italy, because well, they have a lot of eggplants there.

Making your own version at home is quite simple, and Bobby Flay’s recipe is great. It actually adds a few non-traditional ingredients that will liven up this homemade salad.

Bobby starts by grilling his eggplants, tomatoes, and red onions. He does mention that you can roast the veggies in the oven as well, but since it’s the last days of summer, take advantage of the grilling weather. Also, grilling imparts a different, deeper flavor the veggies.

Once the vegetables are done grilling, chop them into bite size chunks. Put the chopped vegetables into a bowl and start building the rest of the salad.

Add the remaining ingredients—olives, capers, raisins, pine nuts, garlic, red pepper flakes, red wine vinegar, and honey—into the bowl and mix it all up. Garnish with the parsley.

While you can eat this right after making it, Bobby does advise to let it sit for a while. This allows all the flavors to meld together and become stronger.

Serve this grilled caponata salad with nearly anything, or simply eat it on its own. It makes a great addition to any Labor Day buffet or picnic.

Grilled Caponata Salad Ingredients:

  • 1 medium eggplant, cut in rounds
  • 1 large red onion, cut into ¼ inch thick slices
  • 4 plum tomatoes, cut in rounds
  • Olive oil
  • Salt and freshly ground pepper
  • ¼ cup pitted Kalamata olives
  • 2 tablespoons capers, drained
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon chopped garlic
  • ¼ teaspoon red pepper flakes
  • ¼ cup red wine vinegar
  • 2 teaspoons honey
  • ¼ cup finely chopped flat leaf parsley

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