Recipe courtesy of Dinners at the Farm


  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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. 
  2. Saute the tomato with basil and deglaze the pan with vinegar. Put all in a bowl to marinate for at least 1/2 hour. 
  3. Slice the mozzarella.
  4. Spoon the caponata onto plates, garnish with mozzarella slices, pine nuts, and basil leaf.