Grilled Caponata Wraps With Summer Vegetables

Recipe for Grilled Caponata Wraps With Summer Vegetables



5 to 6 tablespoons olive oil, divided
1 medium eggplant, peeled and diced
1 large onion, peeled and chopped
2 yellow crookneck squashes, diced
2 summer (pattypan) squashes, diced
1 cup roasted red bell pepper strips
3 tablespoons capers
1/2 cup pitted kalamata olives, chopped
1 can (8 ounces) tomato sauce
1 teaspoon dried oregano
2 tablespoons red-wine vinegar
2 teaspoons sugar
1/3 cup dried cranberries
salt and pepper, to taste


In a large skillet over medium-high heat, warm 2 to 3 tablespoons of olive oil. Add the eggplant and cook until brown. Remove the eggplant from the skillet and add 2 to 3 more tablespoons of olive oil, then the onion and squashes. Cook until soft. Add the red pepper strips, capers, olives, tomato sauce, oregano, vinegar, sugar, dried cranberries, and salt and pepper. Return the eggplant to the mixture and heat through. Set aside.



Makes 12 servings.

Leave a Comment