Grilled Eggplant with Caponata Salsa
This is great as a side dish to grilled chicken.

Servings: 6

• 1 - 12 ounce container grape or cherry tomatoes, quartered lengthwise
• 2 celery stalks, finely diced
• 1/2 cup chopped Vidalia or Maui onion
• 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
• 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
• 1 tablespoon drained capers, rinsed
• 1 garlic clove, minced
• Pinch of dried crushed red pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper.

DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

Per Serving: 65 Calories; 3g Fat (37.6% calories from fat); trace Saturated Fat; 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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