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 […]
