Caponata With Fennel, Olives, And Raisins
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 tbsps
Olive Oil6 large
Garlic Cloves (chopped)1 cup
Golden Raisins1.25 cups
Tomato Sauce6 tbsps
Red Wine Vinegar3 cup
Basil (chopped fresh)Directions:
1
Heat oil in heavy large pot over medium-high heat
2
Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes
3
Add olives and raisins, then mix in tomato sauce and vinegar
4
Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally
5
Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer
6
Mix in basil
7
Season caponata to taste with salt and pepper
8
(Can be made 1 day ahead
9
Cover and refrigerate
10
) Serve at room temperature
11
Heat oil in heavy large pot over medium-high heat
12
Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes
13
Add olives and raisins, then mix in tomato sauce and vinegar
14
Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally
15
Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer
16
Mix in basil
17
Season caponata to taste with salt and pepper
18
(Can be made 1 day ahead
19
Cover and refrigerate
20
) Serve at room temperature