Roasted Chicken Caponata

Ok, probably not actually “caponata”, but a delicious combination of flavors that fill the house with an incredible aroma. My sweet pea decided to not nap at all today, so as soon as the hubby got home from work, I jumped on the opportunity to hand off the baby and run out to the supermarket. I had no clue what I was going to make, but the chicken thighs were on sale so I went with them. The frigid snowy weather has me longing for summer flavors so I gravitated towards the tomatoes. While tomatoes may not be in season, Campari tomatoes always seem to do the trick. Added an eggplant to the basket and then headed home so figure something out. Wow, this was simple to prepare and tasted scrumptious!
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Grilled Eggplant Caponata

We did it! We grew our first eggplant of our new garden! Just like any proud parent, I must show off my little bundle of joy. Here he is:

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Ok, now it’s time to cook him!

Caponata is a traditional Italian dish, and the very first thing that came to mind when looking to cook this guy. My version is the traditional version with a couple of twists that I hope you like! You can serve it in dip form as an appetizer, or substitute it for bruschetta. I will be topping grilled chicken with it tonight. You can also toss it with some pasta. Use your imagination, and please comment to let me know some of your awesome plans for it!

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Ingredients:
1 medium to large eggplant
1 large red pepper
1 large onion – chopped
3 cloves garlic – minced
20 olives of your choice – pitted and chopped
2 Tbsp. pine nuts – toasted
1 Tbsp. capers
10 leaves fresh basil – chopped
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
Salt & Pepper

1. Preheat grill to medium high heat.
2. Trim the ends off eggplant and cut into 1/2 inch slices. Cut pepper in half and remove seeds. Drizzle a little olive oil on veggies, and grill for 5 minutes per side.
3. While eggplant and pepper are grilling, sauté onion and garlic in a drizzle of olive oil over medium heat until onion begins to caramelize.
4. Remove veggies from grill, allow to cool until you can handle them, and slice into 1/2 inch pieces.
5. In a large mixing bowl, combine veggies, onions with garlic, olives, pine nuts, capers, basil, vinegar,and olive oil. Careful stir and season to your liking with salt and pepper.
6. Serve warm or refrigerate and serve cold… But please let me know how you serve it!