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
freshly ground black pepper
Small saucepan or kettle
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!