What's in the fridge?

Chef Rodrigo is generous to share the recipe here. Don’t miss this one! As the season for zucchini, eggplant and bell peppers begin, keep this recipe handy. It keeps so well in the fridge and can make a quick dinner just served on toast.
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Caponata

Ingredients

—1 yellow and red bell pepper (just not green)

—1 medium zucchini, chopped

—1 eggplant, diced

—6-8 garlic cloves, minced

—2 inches ginger, minced

—-1 red or green chile, minced

—olive oil

—parsley, chopped

—¼ cup raisins (or chopped apricot)

—few branches fresh rosemary

— fresh thyme

—1 onion, chopped

—black pepper

— salt

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Chef Rodrigo’s set up in Brazil before the show

Directions: 

1. Chop, dice and mince all ingredients. Get a large sauté pan ready. Heat olive oil in pan and place a spoon or two of ginger, garlic, and chile pepper, then a small branch of thyme and rosemary. Cook a few seconds until fragrant. Then add red and yellow bell pepper. Cook for 5-7 minutes or until soft. Remove cooked peppers from heat.

2. Then, continue this process, cooking eggplant, zucchini, and onion separately in the pan with garlic, ginger, chile, rosemary and thyme. You cook them separately because they all cook at different rates. Cook the raisins with the eggplant. The eggplant takes the longest- 7-10 minutes to get soft. Season each veggies with salt and pepper.

3. When they are all cooked, put back into the pan and mix together adding parsley. Check for seasoning once more and add salt if needed. Best served room temp or cold. Can keep a week or two in the fridge. My favorite way to eat it is on toast. Thank you Chef Rodrigo for this recipe!