Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the sweet peppers. Salt the eggplant chunks and drain. Mince up the fresh herbs and remaining caponata ingredients. When the peppers are blackened, bag up or cover so the skins steam for easy peeling. Grill up the chicken. Make the herb sauce for the chicken. Flip over the chicken. Whip up the caponata. Blend up the sauce. Need an extra starch? The Grilled Garlic Bread or Grilled Polenta are wonderful with this dish. Serve altogether.
A silky, rich sauce starting with just a few of the highest quality ingredients you can find. Red peppers make for the loveliest color, but orange or yellow can substitute in a pinch.
Often a condiment, we make this with a bit less vinegar to become a main vegetable dish that can be the star of the meal with a simple protein alongside. Add more vinegar to give it the more authentic bright taste of the eggplant spread.
Grilled chicken is tossed with fresh herbs, lemon and olive oil just prior to serving. Using bone-in and skin-on chicken will help retain moisture and flavor.
