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Kendall-Jackson’s Caponata

Grilled Tomatoes
Caponata by Chef Eric Frischkorn
serves four (with leftovers)


1 large eggplant, peeled and sliced 1/3-inch thick
2 red bell peppers, seeded, cored, and cut into 4 wedges
1/2 red onion, cut in half with root intact
4 Roma tomatoes, quartered, seeds removed
1/4 cup olive oil
1 Tbsp kosher salt
1/4 cup pine nuts, toasted
12 dried figs, quartered
12 Kalamata olive, pitted and quartered
2 Tbsp balsamic vinegar
1 Tbsp saba
freshly ground black pepper
2 Tbsp fresh parsley, chiffonade


Preheat grill to medium-high heat. In a large bowl, toss eggplant, red peppers, onion, and tomatoes with olive oil and salt. Place onions on the grill and cook for 5 minutes. Add eggplant, red peppers, and tomatoes (skin-side down) and grill for 2 minutes. Place vegetables in a bowl and let rest for 10 minutes.

Cut grilled eggplant and red peppers into 1/3-inch strips. Remove root from onion and discard; cut onion into strips. Remove skin from the tomatoes and discard; cut tomatoes into strips. In a bowl, add grilled vegetables and remaining ingredients and toss. Serve at room temperature.

Extras are great used in pasta salad or on flatbread with mozzarella.