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.