Enjoy this rustic and flavorful dish with a cool glass of your favorite chardonnay.
2 small red onions, cut into 1/2-inch-thick slices
2 small eggplants (about 1 1/4 pounds each), cut into 3/4-inch-thick slices
Nonstick cooking spray
4 medium celery stalks
1/2 teaspoon salt
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1/4 teaspoon coarsely ground pepper
6 medium plum tomatoes (about 1 1/2 pounds), cut into 1/2-inch chunks
1 cup kalamata, Gaeta, or green Sicilian olives, pitted and chopped
1/4 cup golden raisins
3 tablespoons drained capers
1/2 cup loosely packed fresh Italian parsley leaves
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.
(based on individual servings)
Total Fat: 3 g
Saturated Fat: 1 g
Sodium: 240 mg
Carbohydrates: 11 g
Fiber: 3 g
Protein: 1 g
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