Ingredients
8 ounces purple cauliflower florets
1/2 cup thinly sliced shallots
1 tablespoon sugar
3/8 teaspoon kosher salt
1 pound Japanese eggplant, cut into 1-in.-thick rounds (about 2 medium)
Cooking spray
1 cup chopped seeded Cherokee purple tomatoes
1/2 cup loosely packed purple basil leaves
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
3 tablespoons capers, drained
1 ounce pitted kalamata olives, chopped (about 9 olives)
How to Make It
Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.
Preheat grill to medium-high (about 450°F).
Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 to 6 minutes, turning occasionally. Cut into 1-inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers, and olives to cauliflower mixture; toss well. Let stand 10 to 15 minutes. Serve with a slotted spoon.
CL:AG
