How to prepare Grilled Eggplant and Purple Cauliflower Caponata ?

Preparation:       

Preparation time: 5 mins 

Cooking time: 18 mins 

Serving: 3

Ingredients:

• 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)

Instructions:

1. Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.
2. Preheat grill to medium-high (about 450°F).
3. Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 to 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.

Posted by Coba Grills and we thank Cooking Light for this delicious recipe and the recipe link is https://www.cookinglight.com/recipes/grilled-eggplant-purple-cauliflower-caponata