Farmer’s Market Caponata
2 eggplant, peeled and diced, season with salt and let rest 30 minutes, squeeze
out water
1 red pepper, roasted, peeled, diced
1 yellow pepper, roasted, peeled, diced
1 green pepper, roasted, peeled, diced
1 zucchini, seeded, diced
4 ounces cauliflower, diced
4 shallots, fine dice
8 ounces mushrooms, cleaned and diced
1/2 cup gold raisins
½ c pinenuts
2 T capers, rinsed, use as a seasoning, like salt
2 roma tomatoes, seeded and diced
5 leaves of fresh basil
3 sprigs offresh thyme
4 oz balsamic vinegar
extra virgin olive oil
In a smoking hot sauté pan with a little olive oil, add each vegetable, one at
a time, allowing to brown on one side and shaking pan to turn over. Do not
constantly stir, you need color on the vegetable. Deglaze the pan each time
with a little of the balsamic vinegar and repeat with all of the vegetables,
remembering to season as you cook. Combine all the vegetables and remainder
ingredients together and adjust with olive oil, balsamic and salt and pepper
if necessary. Let sit at room temperature at least 30 minutes prior to eating,
stirring frequently.
Most commonly eaten with bread or grill baguette slices and garnished with
shaved parmesan or pecorino.
Chef John Brand 