Eggplant Caponata with Grilled Chicken

4.62 stars average

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

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 326kcal

Author Liz Della Croce

Ingredients

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

US Measurements - Convert to Metric

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

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.

Notes

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

Nutrition