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- Caponata with
Fennel, Olives and Raisins
- (Caponata con Finocchi, Olive e Uvetta)
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Caponata is a Sicilian specialty typically served as a
relish or side dish. It also works as an appetizer on bread
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Ingredients:
6 tablespoons extra virgin olive oil
1 and 1/2 lbs unpeeled eggplant, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulb (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 and 1/4 cups tomato sauce
6 tablespoons red wine vinegar
3/4 cup chopped fresh basil
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- Directions:
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- Heat olive oil in heavy large pot over medium-high
heat.
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- Add eggplant, bell peppers, fennel and garlic; sauté
until eggplant is tender, about 10 minutes.
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- Add olives and
raisins, then mix in tomato sauce and vinegar.
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- Cover, reduce
heat to medium-low, and simmer 15 minutes, stirring
occasionally.
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- Uncover and simmer until caponata is thick
and vegetables are tender, stirring occasionally, about 15
minutes longer.
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- Mix in basil.
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- Season caponata to taste with
salt and pepper. (Can be made 1 day ahead. Cover and
refrigerate.) Serve at room temperature. Makes 6 cups.
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- That's it!
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