Wednesday, December 18, 2013

Balsamic Vegetable Compote

It's been a while friends.  I wish I had a really good excuse..oh wait, I do.  I have been really, and fortunately so, busy with my photography business.  I really am lucky that people want me to take their pictures. I love it.  I love getting to know people and I love having the opportunity to capture special moments in their lives.  Maybe you can tell by my food pictures as well.  There really isn't anything that doesn't capture my eye.  I believe beauty can be found in all things.  So much so that I have a special project that I am starting in January.  I'll share more later, but you really came here for food.  And I promise, even though I have been busy editing, I have still had time to cook and have come up with some wonderful new recipes to post!  Starting with this one...

I love warm mixtures of vegetables in the winter.  Don't get me wrong, vegetables are good anytime of year, but there is something comforting about vegetables in winter.   I don't know why that is, but I love that we have a great variety available now a days than we used to.

This compote, an idea I got from my fruit compote, would be perfect with almost anything.  The night I made it I served it with salmon, and then had it the next day by its self.  A delicious combination of flavors that you will love.  Promise.

Balsamic Vegetable Compote

2 tbsp. olive oil
1 c. onion, medium dice
2 c. zucchini, medium dice
2 c. eggplant, medium dice
1 c. tomato, medium dice
4 cloves garlic, whole
1 tsp. thyme, rosemary, and oregano (dried-if you want to use fresh, that is perfectly fine but you will need to increase the quantities to 3 tsp. each and put them in at the very end!)
2 tsp. mushroom salt
1/4 c. excellent quality balsamic
freshly ground pepper

Heat the oil in a large sauté pan over medium heat.  Add the garlic and cook until golden brown, about 3-5 minutes.  Remove the cloves and set them aside to cool.

Add the onion to the pan, cook until tender and translucent, 5-7 minutes.  Add the zucchini and eggplant, stir to to coat.  Cover and increase heat to medium high.  Stir often and cook about 10 minutes or until vegetables start to soften and moisture from vegetables has been almost absorbed. 

While the vegetables are cooking, press the cooled garlic.  Add the garlic, tomatoes, spices, salt and pepper.  Cook for about 5 minutes and then add the balsamic and allow to reduce.  Taste and adjust seasonings if needed.  Finish with fresh thyme.

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