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Ingredients
- 2 ripe plum tomatoes
- ½ medium red pepper
- ½ medium yellow pepper
- ½ pound eggplant
- ½ cup pitted olives
- ½ red onion, cut into 1-inch pieces
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 2 tablespoons capers
- ¼ cup pine nuts
- 2 tablespoons white wine vinegar
- ¼ cup (scant) granulated sugar
- Extra kosher salt, basil and/or mint for seasoning
Preparation
- Insert the Dicing Assembly and secure the Food Processor Lid.
- Dice 2 plum tomatoes on Speed 12.
- Remove and reserve. Dice ½ each medium red and yellow pepper, ½ red onion and ½ pound eggplant on Speed 12.
- Remove and reserve separately from the tomatoes. Insert the Metal Chopping Blade. Add ½ cup pitted olives to the work bowl. Secure the Cooking Lid.
- Pulse to roughly chop. Remove and reserve with the tomatoes.
- Replace Metal Chopping Blade with Stirring Paddle. Add ¼ cup extra virgin olive oil to the work bowl with the reserved peppers, eggplant and onion.
- Secure the Cooking Lid with the Steam Cap removed. The cooking time is set for 10 minutes at 275°F on Speed 1.
- Add 2 tablespoons olive oil to the work bowl with the reserved olives and tomatoes, 2 tablespoons capers and ¼ cup pine nuts.
- The cooking time is set for an additional 10 minutes at 275°F on Speed 1.
- Add 2 tablespoons white wine vinegar and scant ¼ cup of sugar.
- The cooking time is set for an additional 4 minutes at 275°F on Speed 1.
- Season lightly with salt to taste. Add torn fresh basil and mint as desired.
