Grilled Caponata (Eggplant and Tomato Medly)

    I had on the Food Networks and Bobby Flay was on a grilling show making tuna steaks and caponata.  Prior to this show I had no idea what caponata was, however, I saw it was basically sweet and sour grilled eggplants, tomatoes, and onions I decided i must make it. 
   Any way I can use up the tomatoes from my garden in fun creative ways I will.  And this recipe turned out to be very healthy and extremely delicious.
   This recipe calls for simple ingredients as I did not feel like going out any buying the golden raisins and Italian olives that the traditional recipe calls for.  

3 Large Italian Eggplants (or 4 small eggplants)
1 Large Onion (I used white, but traditionally red is used) 
Approx. 15 Cherry Tomatoes (2 Large Tomatoes are better, but I only have cherry from my garden)
1/4 C-1/3C for brushing Vegetables
Salt and Pepper 
2 Tbs Red Wine Vinegar 
1 Tbs Brown Sugar
2 Tbs Capers in brine
2 Tbs Chopped Fresh Italian Parsley 
1/4 C Pine Nuts
**Optional: 2 Tbs of Raisins or Golden Raisins
**Optional: Chopped pitted Green Italian Olives 

1. Preheat the grill so it is very hot 

2. Cut Eggplant, Onions, and Tomatoes into 1/2 inch tick rounds

3. Generously oil the eggplant, onions, and tomatoes.

4. Generously Salt and Pepper vegetables

5.  Place Eggplant, Onions, and Tomatoes on the grill 

6. Allow tomatoes to cook for 2 minutes on each side 

** TIP: over cooked tomatoes turn into tomato sauce/water! make sure they don't stay on too long**

7. Allow the onion to cook for 4 minutes on each side until cooked through

8. Allow the eggplants to cook for 6-8minutes on each side until nice grill marks are achieved and they are cooked through

***TIP: eggplants are cooked through when they no longer feel spongy" 

9.  Allow vegetables too cool enough to handle

10. Toast pine nuts in a small pan over medium heat until lightly browned 

11.  Whisk together vinegar and sugar.

12. Add capers, pine nuts, and if using raisins and olives to vinegar and sugar mixture.

13. Cut eggplants, onions, and tomatoes into 3/4inch X 3/4inch squares 

14.  Place vegetables in the serving dish you will be using and pour vinegar dressing over the grilled veggies.  

15. Gently fold in the chopped parsley

16. Let sit and marinate in the refrigerator for at least 30minutes before serving 

Serve and Enjoy!! 

Healthy Eggplant Rolatini

  

My garden is currently overflowing with beautiful tomatoes, particularly of the cherry variety.  I also had one gorgeous eggplant come into perfect ripeness over the weekend so I decided it was necessary to showcase my garden's harvest.  

Healthy Eggplant Rolatini with Homemade Cherry Tomato Sauce

Serves Approx. 3

Ingredients for Homemade Cherry Tomato Sauce  
About 1 Pint of Cherry Tomatoes 
Salt and Pepper
2 Tbs Olive Oil
1 Tbs Dried Basil OR 4 leaves of fresh basil
4 Cloves of Garlic

Ingredients for Eggplant Rolatini
1 Whole Eggplant
1 C Low Fat Ricotta
1/2 Cup Low Fat Shredded Mozzarella
½ Cup of Parmigiano-Reggiano
2 Tbsp Low Fat Milk
1 Tbs Cream Cheese
1 Tbs Dried Basil
Olive Oil for painting

Directions for Homemade Cherry Tomato Sauce

1.  Preheat oven to 400 Degrees

2. Cut all cherry tomatoes in half

3. Season liberally with oil, salt, and pepper.

Tip: Before you put the tomatoes into the oven begin steps 1-3 of the eggplant rolatini and place tomatoes and eggplant in the oven at the same time.  

4. Place seasoned tomatoes cut side down, onto baking sheet and broil under high heat for about 20-30 minutes until slightly browned. 

Tip: Wrap in tinfoil and roast garlic on the same pan for about 4 minutes, set aside.

5. Take tomatoes out of the oven and allow to cool.

6. Once cooled place into a blender with roasted garlic, basil, and if needed a pinch of salt.  

7. Blend on medium speed, for a chunky tomato sauce.

8. Optional: place through a fine mesh strainer to remove tomato seeds.  I do not mind the crunch of the seeds. 

Directions for Eggplant Rolatini

1.       Slice eggplant into ¼ inch slices, I used a mandolin to achieve this.

2.      Paint with olive oil and sprinkle with salt and Pepper

3.      Roast in the oven at 400 degrees for about 8 minutes until lightly browned, then flip over and finish roasting on the other side.

4.      Let eggplant cool enough to touch it.

5.      Combine gently ricotta, basil, cream cheese, milk, parmesan and ¼ Cup of shredded mozzarella together in a small bowl. 

6.      Take a baking dish and spread tomato sauce onto the bottom about ¼ of an inch thick.

7.      Take the cooled eggplant and scoop 1-2 Tbp of the cheese mixture onto the first 1/4^th of a slice of roasted eggplant.

8.     From the same side you placed the cheese mixture on roll the eggplant up to encase the cheese mixture.   It should only overlap about a ½ inch on the bottom if the right amount of cheese was used.  

9.      Repeat this process with the rest of the eggplant.

10.  Sprinkle with remaining half a cup of Shredded cheese.

11.   Place back in the oven and let back for another 15 minutes.

Enjoy!