Eggplant Caponata with Grilled Chicken

Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country

Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country. A traditionally Italian dish, caponata is extremely versatile. Feel free to mix and match whatever vegetables you have on hand. Celery is a fabulous addition, for example. Red peppers can easily be substituted with yellow or orange peppers. No capers on hand? Skip them! Want to throw in extra basil from your garden? Please do.

The bottom line: if you are cooking with fresh, seasonal ingredients you will end up with a tasty and healthy dish.

Your fork is waiting.

Eggplant Caponata with Grilled Chicken

Liz Della Croce

4.62 stars average

Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country

Print

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

CourseCourse: Main Dish

ServesServes: 4

Ingredients Method Nutrition Video Notes

Ingredients

 

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• ▢ 4 chicken breasts
• ▢ 2 tablespoons olive oil divided
• ▢ salt and pepper to taste
• ▢ 1 eggplant diced
• ▢ 1 red pepper seeded and diced
• ▢ 1 medium onion diced
• ▢ 2 medium tomatoes diced
• ▢ 2 tablespoons raisins
• ▢ 2 tablespoons capers drained and rinsed
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 tablespoon sugar
• ▢ 2 tablespoons minced parsley garnish
• ▢ Salt and pepper to taste

Instructions

 

1. ▢
   Pre-heat grill to high heat.
2. ▢
   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
3. ▢
   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
4. ▢
   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
5. ▢
   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

Nutrition

Serving: 6ouncesCalories: 326kcalCarbohydrates: 21.1gProtein: 46.5gFat: 5.7gSaturated Fat: 1.5gCholesterol: 122mgSodium: 242mgFiber: 5.2g

Video

This Grilled Chicken with Eggplant Caponata is a protein-packed dinner featuring juicy chicken breasts topped with a sweet, savory, and tangy Sicilian-style caponata made with eggplant, peppers, tomatoes, raisins, and capers.

Liz’s Notes

This chicken can also be cooked in the air fryer according to manufacturer instructions. 

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