Fig And Fennel Caponata Recipe

Name: Fig And Fennel Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1-1/2 cup Red Onion, Diced 1/2 Inch; 2 cups Diced (12-inch) Fennel Bulb; 3 cloves Garlic, Sliced Thin; 1/3 cups Sherry Vinegar; 1 cup Crushed Tomatoes In Puree, From A Can; 3/4 cups Diced (1/4-inch) Dried Figs, Such As Calmyrna; 2 Tablespoons Lightly Packed Brown Sugar; 2 Tablespoons Capers, Drained; 1/2 cups Pitted Olives (such As Cerignola Or Californa Green), Roughly Chopped; 1 teaspoon Grated Lemon Zest; 1/4 teaspoons Ground Cinnamon; 1-1/2 teaspoon Kosher Salt; 1/2 teaspoons Ground Black Pepper; 1/3 cups Fresh Squeezed Lemon Juice; 3 Tablespoons Chopped Fresh Parsley Or Basil

Servings: persons

3 Tablespoons Olive Oil
1-1/2 cup Red Onion, Diced 1/2 Inch
2 cups Diced (12-inch) Fennel Bulb
3 cloves Garlic, Sliced Thin
1/3 cups Sherry Vinegar
1 cup Crushed Tomatoes In Puree, From A Can
3/4 cups Diced (1/4-inch) Dried Figs, Such As Calmyrna
2 Tablespoons Lightly Packed Brown Sugar
2 Tablespoons Capers, Drained
1/2 cups Pitted Olives (such As Cerignola Or Californa Green), Roughly Chopped
1 teaspoon Grated Lemon Zest
1/4 teaspoons Ground Cinnamon
1-1/2 teaspoon Kosher Salt
1/2 teaspoons Ground Black Pepper
1/3 cups Fresh Squeezed Lemon Juice
3 Tablespoons Chopped Fresh Parsley Or Basil

1
Heat olive oil over medium heat in a 10-inch, high-sided skillet. Add onion and fennel and cook until softened but not brown, about 10 minutes, stirring occasionally. Add garlic and cook for another minute.
2
Add vinegar, tomatoes, figs, sugar, capers, olives, lemon zest, cinnamon, salt, and pepper and stir to combine. Raise heat to bring to a vigorous simmer, then reduce heat and simmer gently until thickened, about 10 minutes. Remove from heat and stir in lemon juice and herbs.
3
Serve warm or cooled to room temperature, with crackers or crostini as an appetizer, or over rice with plenty of feta as an entree. If making the caponata ahead, store in the refrigerator for up to a week.
4
Note: Recipe yield is for appetizer dip servings.
5
Recipe inspired by Ina Garten in her cookbook, Foolproof.

167

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 16 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1-1/2 cup Red Onion, Diced 1/2 Inch, 2 cups Diced (12-inch) Fennel Bulb, 3 cloves Garlic, Sliced Thin, and more.

Yes, Fig And Fennel Caponata 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.

Fig And Fennel Caponata

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