Caponata with Fennel, Olives, and Raisins
A hearty Sicilian-inspired vegetable dish combining tender eggplant, sweet bell peppers, and fennel with briny olives and golden raisins in a tangy tomato sauce. Perfect as a side dish or appetizer spread.
Ingredients
- •6 tablespoons olive oil
- •1½ pounds eggplant
- •3 cups red bell peppers
- •2 cups fennel bulb
- •6 cloves garlic
- •½ cup Kalamata olives
- •½ cup golden raisins
- •1¼ cups tomato sauce
- •6 tablespoons red wine vinegar
- •¾ cup fresh basil
Cooking Instructions
- 1.
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
40 min
