Printable Area
Caponata
Recipe courtesy Dinners at the Farm
- Total Time:
- 1 hr
- Prep:
- 20 min |
- Inactive Prep:
- 30 min |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 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
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.