Recipe courtesy of Dinners at the Farm
Show: Unique Eats
1 hr
20 min
4 servings


  • 2 peaches
  • 1 eggplant
  • 1 onion
  • Sweet pepper
  • 2 fresh hot peppers
  • 2 cloves garlic
  • 4 ounces golden raisins
  • Olive oil, for sauteing
  • 1 (6-ounce) can tomato paste
  • 1 ripe heirloom tomato
  • 1 bunch basil, a sprig reserved for garnish
  • 1/4 cup cider vinegar
  • 8 ounces fresh mozzarella
  • Toasted pine nuts
  • Salt and freshly ground black pepper


Slice or dice fruit and vegetables coarsely into 1-inch pieces. Saute the peaches, eggplant, onion, sweet pepper, hot peppers, garlic with the golden raisins and a generous amount of olive oil and a spoonful of tomato paste until well caramelized. 

Saute the tomato with basil and deglaze the pan with vinegar. Put all in a bowl to marinate for at least 1/2 hour. 

Slice the mozzarella.

Spoon the caponata onto plates, garnish with mozzarella slices, pine nuts, and basil leaf.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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