Caputo’s Mixed Vegetable Antipasto

2 carrots, cut into 1/4 inch coins
2 stalks celery, strings removed, cut into 1/2 inch pieces
1/2 bulb fresh fennel, sliced into 1/2 inch pieces
1/4 lb. tender green beans, cut into 2 inch pieces
14 pearl onions, peeled
1 yellow bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
3 sm zucchini, cut into 1/2 inch coins
1/4 lb mushrooms, cleaned and cut in half
2 1/2 lbs tomatoes, peeled and seeded and ground coarsly
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 t sugar
salt and freshly ground pepper to taste
6 sm fresh sage leaves, torn coarsly
8 sm fresh basil leaves, torn coarsly
pinch of nutmeg
2 T capers
12 cornichon, sliced lengthwise
2-6 oz tuna in olive oil
1/2 cup assorted olives (removing pits optional)

Over medium high heat, put the tomatoes in a medium sized oit, add the vinegar, olive oil, sugar, salt and pepper. Add the carrots, celery, fennel, green
beans and cook for about 15 minutes, partially covered, stirring occasionally. Add the remaining vegetables, herbs and nutmeg, cook with the lid off for an
additional 5 minutes. Add the capers and cornichons, mix well. If the sauce is too runny, remove the vegetables from the mixture and continue to cook the
sauce until it thickens. Combine the vegetables with the sauce, stirring well, let cool to room temperature. Drain the tuna and add very carefully trying not to
break it up to much. Place the contents on a bowl and garnish with the olives. Serve with crusty bread.

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