I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Summer Caponata (Eggplant Free)

Summer Caponata (Eggplant Free)



  • 1 each

  • Summer Squash

  • Zucchini

  • Purple Cauliflower

  • Pint Cherry Tomatoes

  • Large Green Bell Pepper

  • 1/3 cup Capers

  • ½ cup Oil Cured Black Olives (mine were in herbs de provence)

  • 1 Tablespoon Diced Preserved Lemon Peel

  • 1 Tablespoon Organic Raisins (mine were straight off a vine!)


1. Quarter length-wise zucchini and squash and cut into 1/2 inch chunks.

2. Roughly chop olives, halve cherry tomatoes and cut cauliflower into small florets.

3. De-seed the bell pepper and cut into 12 inch pieces.

5. Combine above ingredients into a heavy lidded le-creuset pot.

5. Simmer with the lid on for 40 minutes, until tender.

6. Store in the fridge to reheat all week as a side, toast topper, grain bowl base or fish burger blend.

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Fresh Greek Salad

Fresh Greek Salad