Caponata With Fennel, Olives And Raisins Recipe

Name: Caponata With Fennel, Olives And Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 6 tablespoons olive oil; 1 1/2 lbs unpeeled eggplants, cut into 3/4-inch cubes; 3 cups coarsely chopped red bell peppers; 2 cups coarsely chopped fresh fennel bulbs (about 1 medium); 6 large garlic cloves, chopped; 1/2 cup pitted kalamata olive, coarsely chopped; 1/2 cup golden raisin; 1 1/4 cups tomato sauce; 6 tablespoons red wine vinegar; 3/4 cup chopped fresh basil; 2 tablespoons sugar (or to taste)

Servings: persons

Ingredients
6 tablespoons olive oil
1 1/2 lbs unpeeled eggplants, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulbs (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted kalamata olive, coarsely chopped
1/2 cup golden raisin
1 1/4 cups tomato sauce
6 tablespoons red wine vinegar
3/4 cup chopped fresh basil
2 tablespoons sugar (or to taste)

1
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; saute until eggplant is tender, about 10 minutes.
2
Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
3
Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
4
Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ingredients, 6 tablespoons olive oil, 1 1/2 lbs unpeeled eggplants, cut into 3/4-inch cubes, 3 cups coarsely chopped red bell peppers, and more.

Yes, Caponata With Fennel, Olives And Raisins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata With Fennel, Olives And Raisins

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