Grilled Chicken with Eggplant Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country.
I love me some eggplant. Eggplant Parmesan? Yes please. Lebanese Baked Eggplant with Beef? Give it to now! And with eggplant being a late summer vegetable, now is the perfect time to enjoy! It’s why I’m sharing my Grilled Chicken with Eggplant Caponata. A traditionally Italian dish, caponata is extremely versatile, so feel free to mix and match whatever vegetables you have on hand.
The bottom line: if you are cooking with fresh, seasonal ingredients you will end up with a tasty and healthy dish.
Ingredients
- Chicken: I usually use chicken breasts, and they’re a great source of lean protein, but you can use chicken thighs as well.
- Vegetables: My caponata is made with eggplant, tomatoes, onion, and red bell pepper mixed with raisins and capers for texture and flavor.
- Red wine vinegar:
- Sugar: Helps to cut through some of the acidity of the vinegar and veggies.
- Garlic:
How to Make Grilled Chicken with Eggplant Caponata
Step 1. Prepare your produce by washing and dicing into small pieces.
Step 2. Then in a large sauce pot, olive oil over medium high heat. Stir in eggplant and sauté until it starts to soften. Add red pepper and onion and cook until soft. Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.
Step 3. While caponata is simmering, grill your chicken. Brush with olive oil and season with salt and pepper, then grill over high heat for about 7 minutes per side.
Step 4. When chicken is finished grilling, season caponata with salt and pepper and make sure veggies have cooked down.
Serve the grilled chicken topped with the eggplant caponata and fresh basil or parsley. Enjoy!
Frequently Asked Questions
A classic caponata is made from eggplant, onion, celery, tomatoes, black olives, and capers in a sweet and savory sauce. You can easily swap out the veggies though and make it to your own tastes.
Caponata is a Sicilian dish from Italy and doesn’t mean anything in the sense that it can be translated into English or any other language.
Caponata on its own can be served as a side dish with crusty bread, or it can be served over grilled meats, pasta, or polenta.
More Grilled Recipes
- Grilled White Fish with Tahini Sauce
- Grilled Bratwurst with Peppers and Onions
- Coffee Crusted Ribeye
- Grilled Garlic Bread Bruschetta
- Greek Beef Souvlaki Kabobs
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Your fork is waiting.
Eggplant Caponata with Grilled Chicken
Ingredients
Instructions
- Pre-heat grill to high heat.
- Season chicken breasts with 1 tablespoon of the olive oil, salt and pepper. Grill 7-8 minutes per side or until fully cooked; set aside.4 chicken breasts, 2 tablespoons olive oil, salt and pepper
- In a large sauce pot, heat remaining 1 tablespoon olive oil over medium high heat. Stir in eggplant along with a pinch of salt or pepper and saute until it starts to soften, about 5 minutes. Add red pepper and onion; cook for additional 8 minutes or until soft.1 eggplant, 1 red pepper, 1 medium onion
- Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.2 medium tomatoes, 2 tablespoons raisins, 2 tablespoons capers, 1 tablespoon red wine vinegar, 1 tablespoon sugar
- Check for seasoning and adjust accordingly. Serve over grilled chicken breast slices and garnish with fresh parsley to serve.2 tablespoons minced parsley, Salt and pepper to taste
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