Mediterranean Vegetable Salsa

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Mediterranean Vegetable Salsa

2 Tablespoons raisins

2 Tablespoons wine vinegar

1/2 cup onion, diced

1/2 cup zucchini, diced

1/2 cup eggplant, diced

2 Tablespoons pine nuts

3 garlic cloves

1 Tablespoon each, capers, basil and parsley

 

 

 

Prepare the vegetable salsa: soak the raisins in the

vinegar. Dice the onion, zucchini and eggplant and

lightly brown each vegetable separately in a nonstick

skillet. Mix the vegetables with the minced garlic,

raisins, pine nuts, capers, shredded basil and

coarsely chopped parsley.

 

Author: Alessandro Stratta, Chef at Renoir, Las Vegas

Nevada

Source: L'Atelier of Alain Ducasse : The Artistry of a

Master Chef and His Proteges (Hardcover)

by Alain Ducasse

Formatted by Chupa Babi in MC: 02.02.02

 

ChupaNote: this didn't have the juicyness we usally

associate with Mexican salsa. I mixed some honey and

balsamic vinegar together and tossed with the veggies

and a sprinkling of red pepper flakes

 

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