Yesterday a fruity Watermelon and Feta Salad...today a savory, garlicky grilled caponata salad. This was a fly by the seat of my pants kind of thing after my mom said she wanted to grill some eggplant and that I could do whatever I wanted with it. I made a trip to the grocery store for the rest of the ingredients for dinner and I looked in the produce department for something to pair with it and the cherry tomatoes looked like perfection so I went with it.
GRILLED CAPONATA AND ARUGULA SALAD
what you need:
1 eggplant sliced into 1" thick rounds
1 red bell pepper
1 yellow bell pepper
1 pint cherry tomatoes, halved lengthwise
a handful fresh flat leaf parsley
a handful fresh basil
1 package of arugula
4 cloves of garlic, minced
red wine vinegar and olive oil
Prepare the bell peppers by cutting the sides off of the center core so you have 4 flat planks. Toss the eggplant and peppers with olive and salt and pepper and grill over medium heat so both sides get a nice char (not gonna lie, I didn't do this part...my brother manned the grill)
While that's happening, mix the minced garlic with the chopped basil and parsley and halved tomatoes. Add roughly a 1/3 cup of vinegar and 2/3 olive oil and season with salt and pepper and toss. Let it sit in the fridge for the flavors to marry just while you wait for the grilled veggies to finish. When they are done, chop into bite size pieces and toss with the tomato and garlic mixture while still hot.
Lay the arugula at the base of your serving platter, dress lightly with olive oil and salt and pepper. Lay the grilled caponata on top making sure to pour all the juice and vinaigrette that's collected at the bottom of the bowl over the salad. Serve while the caponata is still warm, the arugula will wilt slightly, don't be alarmed, it's a welcomed effect.
If you make this or the Easy Watermelon and Feta Salad, let me know what you think!