California Caponata

• 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
• 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

1. For the salsa verde: Combine the garlic, capers, anchovies, avocado oil and some sea salt in a mortar and pestle. Grind to a paste; then add the parsley, basil, olive oil, pepper flakes and some black pepper. Taste and adjust the seasoning. Set aside.
2. For the caponata: Heat the olive oil in a large cast-iron pan over medium-high heat. Add the eggplant, zucchini, poblano, tomatoes and onion. Sprinkle with sea salt and saute until the vegetables have softened and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute. Turn off the heat and mix in the honey and vinegar, and the salsa verde. Serve warm or at room temperature.

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Taken from www.epicurious.com/recipes/member/views/california-caponata-53099231 (may not work)