Grilled Caponata

Ingredients:

• 1 medium eggplant, sliced ​​into rounds
• 1 large red onion, sliced ​​into 0.5cm thick rounds.
• 4 plum tomatoes, sliced ​​into rounds
• 1/4 cup pitted olives
• 2 tbsp. capers, dried
• 2 tablespoons light raisins
• 2 tablespoons toasted pine nuts
• 1 tbsp chopped garlic
• 1/4 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 2 teaspoons of honey
• 1/4 cup finely chopped parsley

Preparation:

1. Preheat the grill to high heat. Brush the eggplant, onion slices, and tomatoes with olive oil and season with salt and black pepper to taste.
2. Grill the eggplant for 6-8 minutes per side, until golden brown and tender. Grill the onion for 3-4 minutes per side, until golden brown and tender. Grill the tomatoes for 2 minutes per side, until crisp-marked and tender. Transfer them to a cutting board and cut each round into quarters.
3. Remove the remaining vegetables from the grill to a cutting board and cut into 1cm pieces. Transfer the vegetables to a medium bowl and stir in the olives, capers, raisins, and pine nuts.
4. In a small bowl, combine the garlic, red pepper, vinegar, and honey, season with salt and pepper to taste. Gradually whisk in 1/4 cup of olive oil and whisk until emulsified.
5. Drizzle the dressing over the vegetables, add the parsley, and toss gently to distribute the ingredients evenly. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.