Turn your grill on high.
Slice the eggplant and red onion into round slices. Quarter the pepper. Brush them with olive oil and sprinkle with salt.
Place eggplant slices, onion slices, and bell pepper quarters on the grill. Add the whole tomato to the grill. Char the vegetables about 4-8 minutes per side depending on your heat. When done remove from heat.
Rough chop all vegetables into small pieces.
Add chopped vegetables to a large bowl, all all remaining ingredients, and mix. Add salt and pepper to taste.
Serve on toasted crostini spread with goat cheese.
- If you don't have a grill or don't want to man the grill in cold or inclement weather, go ahead and get a light char on your vegetable slices using a cast iron skillet or frying pan on high.
- To make your goat cheese more spreadable, add a little milk or cream and stir.
- Caponata can be served cool or warm. Refrigerating overnight will help flavors develop.