Recipe courtesy of Dinners at the Farm
Total:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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