Caponata

Ingredients

• 7 tablespoons virgin olive oil
• 2 cloves garlic, minced
• 1 medium onion, cut into small dice
• 1 small or medium red onion, cut into small dice
• 2 medium-size tomatoes, quartered, squeezed, and seeded and cut into small dice
• 3 tablespoons tomato paste
• 8 leaves basil, cut in chiffonade
• 2 tablespoons chopped thyme leaves
• 1/2 cup Vegetable Stock or low-salt canned vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 medium carrots, peeled and cut into small dice
• 1 small red or orange bell pepper, cut into small dice
• 1/2 large eggplant, cut into small dice (about 3 cups)
• 1 medium zucchini, outside only cut into small dice
• 1 medium yellow squash, outside only, cut into small dice
• 15 cured black olives (such as nicoise), pitted and cut into small dice
• 1 tablespoon crushed capers
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• Double-cut lamb chops and polenta
• In place of ratatouille, with any dish
• Seared and roasted chicken breasts