Caponate w/ Sorrel
Collect Burdock Petioles (from first year plants), Basil, Sorrel (4 or 5 bunches)
1 lb. zucchini cubed with chopper
Sea salt
2 tbsp. herbal vinegar
2 tbsp. tomato paste
1 tsp. raw sugar
1/4 cup herbal olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced Burdock Stems
1 cup of blanched Sorrel
1 cup finely diced onion
2 cups peeled, seeded, diced tomatoes
1 Tbsp. elderberry green capers, rinsed and finely chopped
Fresh ground pepper
1/4 cup minced Italian parsley
1 cup of minced fresh basil
Extra virgin olive oil
Spread the zucchini in a colander and sprinkle generously with salt. Let sit 20 minutes. Pat dry with a paper towel and set aside.
Combine the vinegar, tomato paste and raw sugar in a small bowl. Set aside.
Add blanched Sorrel, boiled and cooled Burdock stems, red and yellow peppers, the shallots, vinegar mixture, tomatoes, and capers.
Add a pinch of salt and pepper and mix well. Add the parsley and drizzle with the extra virgin olive oil.