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 good olive oil; 1 1/2 cups (1/2-inch-diced) red onion; 2 cups (1/2-inch-diced) fennel (1 large); 3 garlic cloves, thinly sliced; 1/3 cup good sherry vinegar; 1 cup canned crushed tomatoes in puree, such as Redpack; 8 dried Calmyrna figs, stems removed and 1/4-inch-diced; 2 1/2 tablespoons light brown sugar, lightly packed; 2 tablespoons drained capers; 1/2 cup green olives, pitted and coarsely chopped, such as Cerignola; 1 teaspoon grated orange zest; Kosher salt and freshly ground black pepper; 1/3 cup freshly squeezed orange juice; 3 tablespoons chopped flat-leaf parsley; Grilled bread for serving

Servings: persons

3 tablespoons good olive oil
1 1/2 cups (1/2-inch-diced) red onion
2 cups (1/2-inch-diced) fennel (1 large)
3 garlic cloves, thinly sliced
1/3 cup good sherry vinegar
1 cup canned crushed tomatoes in puree, such as Redpack
8 dried Calmyrna figs, stems removed and 1/4-inch-diced
2 1/2 tablespoons light brown sugar, lightly packed
2 tablespoons drained capers
1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
1 teaspoon grated orange zest
Kosher salt and freshly ground black pepper
1/3 cup freshly squeezed orange juice
3 tablespoons chopped flat-leaf parsley
Grilled bread for serving

1
Heat the olive oil over medium heat in a 10-inch saute pan.
2
Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened.
3
Add the garlic and cook for one more minute.
4
Stir in the vinegar, tomatoes, figs, and brown sugar, stirring to coat everything with the tomatoes.
5
Stir in the capers, olives, orange zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
6
Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened.
7
Stir in the orange juice and parsley.
8
Taste for seasonings; the caponata should be very highly seasoned.
9
Serve the caponata warm or at room temperature with slices of grilled bread.

311

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 tablespoons good olive oil, 1 1/2 cups (1/2-inch-diced) red onion, 2 cups (1/2-inch-diced) fennel (1 large), 3 garlic cloves, thinly sliced, 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

How did you like this recipe?

Frequently Asked Questions