3 medium sized japanese eggplant (cut into ¼ inch coins)
2 large peaches (slightly under ripe, peeled, and large diced)
1 medium to large head of fennel (split lengthwise and sliced into a large julienne)
1 sweet red pepper (pith removed and julienned)
1 vidallia or other sweet onion (julienned)
2-3 cloves of garlic (minced)
½ cup of toasted pine nuts
½ cup of nonpareil capers
8-10 leaves of fresh basil (chiffonade)
5-8 tbs kosher salt
black pepper grinder
½ cup white balsalmic vinager
½ cup white granulated sugar
½ cup evoo
one large, heavy bottomed sauté pan, cookie sheet, large mixing bowl, a wooden spoon and maybe a glass of wine for the chef.
this receipe will encourage and require a method of cooking commonly known as batch cooking. in batch cooking we will re-use one pan to individually cook each different vegetable. using this method will insure that each different component is cooked perfectly. we will also use the concept of sweating vegetables. which is a slow medium heat sauté until just tender. well sweating vegetables we do not allow color to develop.
start this receipe by slowly bringing youre sauté pan to a medium heat. next add youre onions and sweat until almost translucent. add garlic to onions and finish sweating for another 2 min. add a 1 tbs of salt, sugar, vinegar, and a grind of black pepper. when moisture is evaporated and onion is soft place on to cookie sheet to prevent further cooking. wipe out the pan and start the process over with the red pepper. after every vegetable we will finish up with 1 tbs of salt, sugar, vinegar and crack of black pepper. follow with fennel, then eggplant and last of all the peaches. remember to wipe the pan in between batches and don’t stack the vegetables on the cookie sheet. this will prevent overcooking and help to validate our batch process. when all ingredients are cool (room temperature) add to mixing bowl. add pine nuts, capers, and basil. gently toss together while seasoning with salt and pepper to taste.