Puttanesca Salsa on the Grill Recipe

Puttanesca Salsa Recipe on the Grill with Eggplant, Capers, Olives, Tomatoes, and Fresh Basil

Puttanesca Salsa on the Grill Recipe a Great Side Dish Compliment
5 out of 5 stars based on 1 ratings.

Puttanesca Salsa Recipe from Paggi Pazzo

Puttanesca Salsa Recipe

Published: January 31, 2012

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Calories per serving: 199
Fat per serving: 16.8g


  • pinch pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 small Italian eggplant
  • 2 plum tomatoes
  • 1 small white onion
  • 1/4 cup Sicilian and Gaeta olives
  • 1 tablespoon Italian capers
  • 4 fresh basil leaves

Cooking Directions

  1. Chop olives, garlic cloves, and fresh basil finely, then cut onion into thin strips and chop eggplant and tomatoes into thin chunks and add together over aluminum foil. Then dress with olive oil, capers, pepper and gently mix. Then close foil to cover salsa
  2. Start chimney starter full of hardwood lump charcoal and hickory wood chunks and oak wood chips, using a match to paper towel dressed with olive oil under starter. Once the wood charcoal is grey, dump into grill pit and place grates on top (if cooking puttanesca salsa alone without a main course, hardwood lump charcoal alone is suffice)
  3. Add puttanesca salsa over medium-to high heat rotating clockwise every 5 minutes
  4. Once vegetables have steamed together for about 15 minutes and have softened, remove from grill
  5. Transfer salsa from foil to bowl. Ready to serve

Let it Rip!

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