Spicy Sicilian Caponata Kabobs

Instructions

1. 1

   Wash and cut the eggplants into

2. 2

   5 cm (1 inch) cubes. Sprinkle with a little salt and let them sit in a colander for 20 minutes to draw out excess moisture. Rinse and pat dry.

3. 3

   Cut the celery stalks, red bell pepper, green bell pepper, and red onion into similar-sized chunks (about

4. 4

   5 cm pieces) for even grilling.

5. 5

   In a large bowl, combine the eggplant, celery, red and green bell peppers, and red onion. Add the olive oil, tomato paste, chili flakes, sea salt, and black pepper. Toss well to coat all the vegetables evenly.

6. 6

   Thread the vegetables onto skewers, alternating the different types for a colorful presentation.

7. 7

   Preheat a grill or grill pan over medium-high heat. Grill the kabobs for 12-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

8. 8

   While the kabobs are grilling, mix the capers and red wine vinegar in a small bowl.

9. 9

   Once the kabobs are cooked, transfer them to a serving platter. Drizzle the caper and vinegar mixture over the kabobs while they are still hot.

10. 10

    Serve immediately, garnished with extra chili flakes if desired. Enjoy your Spicy Sicilian Caponata Kabobs!