Jul 14 2026
Restaurants›Cinghiale›Grilled Eggplant Caponata Recipe

Grilled Eggplant Caponata Recipe

Inspired by Cinghiale
Time45m
Serves4

Pinenuts & Golden Raisins

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Ingredients

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Vegetables

Fruits & Nuts

Condiments & Spices

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and dice the eggplant, bell pepper, red onion, zucchini, and tomato into small, uniform pieces. Mince the garlic.

  2. 2

    Soak the Raisins

    In a small bowl, soak the golden raisins in warm water for about 10 minutes to plump them up. Drain and set aside.

Cooking

  1. 3

    Grill the Eggplant

    Preheat the grill to medium-high heat. Brush the eggplant slices with olive oil, sprinkle with salt and pepper, and grill for about 5-7 minutes on each side until tender and charred. Remove from the grill and chop into small pieces.

  2. 4

    Sauté the Vegetables

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the red onion and garlic, and sauté for 2-3 minutes until fragrant. Add the bell pepper and zucchini, and cook for an additional 5 minutes until softened.

  3. 5

    Combine Ingredients

    Add the grilled eggplant, diced tomatoes, soaked golden raisins, balsamic vinegar, and remaining olive oil to the skillet. Stir well to combine, and cook for another 5-7 minutes, allowing the flavors to meld together.

  4. 6

    Toast the Pine Nuts

    In a separate small skillet, toast the pine nuts over low heat for about 3-4 minutes until golden brown, stirring frequently to prevent burning. Once toasted, add them to the caponata mixture.

  5. 7

    Finish and Serve

    Remove the skillet from heat, stir in the fresh basil, and adjust seasoning with salt and black pepper to taste. Serve warm or at room temperature.

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