California Caponata

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Salsa Verde:

2 cloves garlic, smashed

1 teaspoon capers

3 to 4 anchovy fillets 

1 tablespoon avocado oil

Sea salt

3/4 cup chopped fresh parsley leaves 

1/4 cup chopped fresh basil leaves 

2 tablespoons extra-virgin olive oil 

1/4 teaspoon red pepper flakes 

Freshly ground black pepper 

Caponata:

2 tablespoons extra-virgin olive oil

2 medium eggplants, diced 

2 small zucchini, diced 

1 poblano chile, diced small

1 pint cherry tomatoes, halved crosswise

1 small onion, diced small

Sea salt

3 cloves garlic, minced 

1 teaspoon honey 

1 teaspoon red wine vinegar