RECIPES: Chef Mike Lata of Fig

Ingredients for caponata:

2 pounds heirloom eggplants such as rosa bianca, or thai green, medium dice

4 ribs celery peeled and sliced thin

1 medium julienned local red onion

1 small fennel, diced small

5 banana peppers, cut in to ½ strips

¼ c roasted garlic cloves

½ cup extra virgin olive oil

1 cup raisins soaked in 1 cup red wine vinegar

½ cup chicken stock

1 cup pomodoro/ simple tomato puree

¼ cup sugar

Juice of 2 oranges

1 sprig thyme

Olive oil to saute

2 T capers

3 T toasted pinenuts

½ cup sundried tomatoes, soaked in water overnight, diced

Salt & sugar to taste

Instructions for caponata:

Place a medium sized non-stick skillet over medium heat and coat the bottom with olive oil. When oil becomes hot and starts to smoke. Working in batches being careful not to overcrowd the pan, add the eggplant and sauté until golden brown and just cooked through. Reserve.

In a heavy bottom sauce/soup pot, add 2 T olive oil, the onion, peppers, fennel, and celery. Cook over medium heat until it is translucent but still has crunch. Be careful not to brown. Add the raisins in vinegar, orange juice, sugar, thyme, and pine nuts. Reduce by half. Add the roasted garlic, capers, sundried tomatoes, pomodoro, eggplant and cook for 5 minutes more. Season to taste with salt and a pinch of sugar.

To assemble:

Spoon caponata on plate, and top with swordfish. Drizzle with herb oil, saba, sautéed chanterelle mushrooms and torn celery leaves.

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