Caponata

Recipe courtesy Dinners at the Farm
Show: Unique Eats Episode: Extreme Farm to Table
TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: 30 min
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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