Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.



  • 6 tbsp. extra-virgin olive oil
  • 1 tbsp. white wine vinegar
  • 1 tbsp. salt-packed capers, soaked and drained
  • 20 basil leaves
  • 1 clove garlic
  • Kosher salt and freshly
  • ground black pepper, to taste
  • 2 large eggplants, halved
  • lengthwise and cut crosswise into ¼”-thick pieces


  1. In a blender, purée 4 tbsp. oil, vinegar, capers, basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl and set aside.
  2. Put eggplants on a baking sheet, brush both sides with remaining oil, and season with salt and pepper.
  3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook eggplant, flipping once, until slightly soft and browned, about 6 minutes. Transfer eggplant to a platter and drizzle with vinaigrette.