Chef Meathead, superstar YouTuber and author of The Meathead Method, knows more than a thing or two about smoking, grilling, and roasting meat. But this ribs connoisseur also has some killer advice for whipping up truly stunning veggie dishes. Case in point: his deeply caramelized, incredibly flavorful caponata.

Unfamiliar with this dish? “Caponata is a traditional eggplant-based recipe especially popular in southern Italy,” Meathead explains. “It is served in a sandwich, as an appetizer on rounds of a crusty fresh bread, on toast, on crackers, and as a sauce on grilled seafood, grilled pork chops, chicken, pasta, and even pizza.”

In other words, you can toss this yummy dip-slash-spread onto just about anything.

“Eggplant caponata is usually made in a pan or pot,” Meathead continues, “but grilling the ingredients adds a layer of complexity. Once you have the concept, you can riff on it. Serve it warm or chilled.” Which means that yes, dipping a hunk of bread straight into the pot is absolutely acceptable.

Maria’s Caponata

Makes: A bit more than 4 cups

Takes 1 hour

Ingredients

¼ cup pine nuts
½ cup oil-cured black olives
1 ½ pounds eggplant
¾ pound zucchini
1 medium onion
2 celery stalks
1 medium red bell pepper
6 tablespoons good olive oil, or more as needed
2 garlic cloves
2 cups unseasoned tomato sauce
2 tablespoons salad-grade balsamic vinegar
½ teaspoon your favorite hot sauce
4 teaspoons granulated white sugar
¼ cup raisins
2 teaspoons capers
¼ teaspoon Morton Coarse Kosher Salt
¼ teaspoon medium-grind black pepper
8 fresh basil leaves or 3 tablespoons dried basil

Instructions

PREP. In a dry frying pan, toast the pine nuts over medium heat until they get some color. Be careful not to burn them. Remove the pits from the olives and chop into ¼-inch chunks. Cut the eggplant and zucchini into 1-inch-thick rounds, discarding the ends. Peel the onion, leave the root end on, and cut off the other end. Cut it in half from pole to pole. Remove the leaves from the celery and clean the stalks well. Save the leaves for another dish. Cut the bell pepper in half and remove the stem and seeds.
FIRE UP. Prepare a grill for Warp 5 direct heat cooking.
GRILL. Paint the eggplant, zucchini, onion, celery, and bell pepper with oil and place them in a single layer on the grill. Cook until the eggplant and zucchini are starting to brown on both sides, until the onions get some grill marks and soften, and until the celery begins to get flexible. When they cool, chop everything into ¼- to ½-inch bits.
SIMMER. In a large frying pan or Dutch oven, warm as much of the olive oil as needed to cover the base of the pot with a thin layer. Peel and mince or press the garlic, stir it in, and let it cook until it is soft but not browned, about 1 minute. Add the tomato sauce and bring to a boil. Add the balsamic, hot sauce, sugar, raisins, and capers (if you are using dried basil, add it now). Add the grilled vegetables, salt, and pepper. Reduce the heat to low and simmer, uncovered, until the sauce is thick, about 30 minutes.
SERVE. Chop the fresh basil, if using, and scatter it on top. Top with the pine nuts and olives. Stir and taste, adjusting the salt if needed. You can serve it warm or chilled, from the pot or pour it into a bowl.