Eggplant & Zucchini Caponata

Eggplant & Zucchini Caponata: A salty, briny, and sweet appetizer served with a dollop of creamy burrata as an appetizer.

1 globe eggplant, about 1¼ lbs, cut into ¼ to ½-inch cubes
1 tablespoon kosher salt
1 medium or 2 small zucchini, about ¾lb, cut into ¼ to ½-inch cubes
6 teaspoons (2 tablespoons) extra virgin olive oil, divided
3 unpeeled garlic cloves
1 small red onion, minced
5 early girl tomatoes, finely chopped
½ cup pitted green olives, finely chopped
2 tablespoons capers, drained
3 tablespoons golden raisins
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2½ tablespoons sugar
½ teaspoon kosher salt
¼ cup chopped basil
¼ cup toasted pine nuts
6 ounces burrata

View the full recipe at Snixy Kitchen →