Ingredients Jump to Instructions ↓

  1. 2 small red onions , cut into 1/2-inch-thick slices

  2. 2 small (about 1 1/4 pounds each) eggplants , cut into 3/4-inch-thick slices

  3. Nonstick cooking spray

  4. 4 medium celery stalks

  5. 1/2 teaspoon(s) salt

  6. 2 tablespoon(s) red wine vinegar

  7. 2 tablespoon(s) extra virgin olive oil

  8. 1 teaspoon(s) sugar

  9. 1/4 teaspoon(s) coarsely ground pepper

  10. 6 medium (about 1 1/2 pounds) plum tomatoes , cut into 1/2-inch chunks

  11. 1 cup(s) kalamata, Gaeta, or green Sicilian olives , pitted and chopped

  12. 1/4 cup(s) golden raisins

  13. 3 tablespoon(s) drained capers

  14. 1/2 cup(s) (loosely packed) fresh Italian parsley leaves

Instructions Jump to Ingredients ↑

  1. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.

  2. Meanwhile, if you like, for easier handling, insert metal skewers through onion slices. Lightly spray both sides of eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt.

  3. Place onions, eggplants, and celery on hot grill rack. Cover grill and cook vegetables 8 to 10 minutes or until tender and lightly browned, turning over once and transferring to plate as they are done. Cool slightly until easy to handle.

  4. Cut eggplants and celery into 3/4-inch chunks; coarsely chop onions. In large bowl, mix vinegar, oil, sugar, and pepper until blended. Stir in tomatoes, olives, raisins, capers, and parsley. Add eggplant, onions, and celery, and gently toss to coat.

  5. Serve salad at room temperature or cover and refrigerate up to 1 day to serve later.


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