A traditional antipasto plate is my favorite way to start a meal of pasta and salad. I love seeing that platter of thinly sliced meats, fresh mozzarella cheese and lightly marinated grilled vegetables.
If you’re going to the trouble of firing up the barbecue, you may as well grill some extra eggplant, red bell pepper and red onion for this caponata recipe. That way, you’ve got the next day’s dinner about half-way done. Figure on grilling an additional small eggplant, sliced; a large bell pepper, quartered; and a small onion, sliced.
I like this version of caponata served with grilled chicken breasts, but it also would be good tossed with pasta.