We love the sweet and savory flavor of eggplant caponata. Sauteed with onion and garlic and finished with vinegar-soaked raisins it’s the perfect topper for quickly grilled chicken breasts. Bulgur wheat is practically no-cook since it just gets covered with boiling water (go ahead and use your tea kettle if you’ve got one). Cook, relax and enjoy!
What you’ll need:
½ cup bulgur (3.3 oz) 1 oz raisins 3 tablespoons red wine vinegar (1.5 oz) 1 eggplant (14 oz) 1 small red onion (5 oz) 1 clove garlic (0.2 oz) 1 plum tomato (3–4 oz) few basil sprigs (0.5 oz) 12 oz boneless skinless chicken breast olive oil coarse salt freshly ground black pepper
Small saucepan or kettle Large skillet Grill, grill pan or skillet
Suggested Sips: A red wine with soft tannins like a Sangiovese
1. Soak bulgar
Place bulgur and a pinch of salt in a medium bowl. Bring 1 cup water to a boil in a small saucepan or kettle and pour over bulgur. Cover and let sit until tender, about 30 minutes. Drain off any excess water.
2. Soak raisins
Combine raisins and vinegar in a small bowl. Set aside.
3. Prep vegetables
Cut eggplant into ½” pieces. Cut root end off of onion, cut in half then thinly slice lengthwise. Peel and slice garlic. Chop tomato. Pick leaves from basil.
4. Cook vegetables
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add eggplant and tomato, season with salt and pepper, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
5. Finish caponata
Stir in vinegar and raisins and cook until mostly dry, about 1 minute. Stir in most of the basil and season with salt and pepper.
6. Grill chicken
Preheat grill, grill pan, or skillet to medium-high. Drizzle chicken with olive oil and season with salt and pepper. Grill, turning once, until cooked through, about 3 minutes per side.
Serve with bulgur, caponata, and remaining basil. Enjoy!