Grilled Eggplant Caponata with Raisins and Pine Nuts

This easy version of a Sicilian eggplant relish is delicious as a spread or sandwich filling.


  • 8 slices Bon Matin Seed Lovers Bread, toasted
  • 1 small eggplant, sliced lengthwise into 1/4‑inch (5 mm) slices (about 300 g/10 oz)
  • 1 red pepper, quartered
  • 1 onion, sliced into thick rings
  • 1/2 cup (125 mL) finely chopped tomato
  • 1/4 cup (60 mL) raisins
  • 1/4 cup (60 mL) pine nuts
  • 3 tbsp (45 mL) red wine vinegar
  • 3 tbsp (45 mL) olive oil, divided
  • 2 tbsp (30 mL) chopped basil
  • 1/2 tsp (10 mL) salt


  1. Preheat grill to medium heat; grease grate well.
  2. Grill eggplant, turning, for 10 minutes or until grill‑marked and tender.
  3. Grill red peppers and onion, turning, for 5 to 8 minutes or until grill‑marked and tender.
  4. Finely chop vegetables. Mix with tomato, raisins, pine nuts, vinegar, oil, basil and salt. Top each toasted bread slice evenly with caponata.

Tip: If desired peel red pepper before adding to caponata Grill pepper until well charred. Place in a heatproof bowl. Cover. Let stand for 10 minutes. (The steam will make the skins easy to remove.) Peel.