Caponata with Fennel, Olives, and Raisins

Name: Caponata with Fennel, Olives, and Raisins
Yield: 4 servings
Ingredients: 1 6 tablespoons olive oil; 1 1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes; 1 3 cups coarsely chopped red bell peppers; 1 2 cups coarsely chopped fresh fennel bulb (about 1 medium); 1 6 large garlic cloves, chopped; 1 1/2 cup pitted Kalamata olives, coarsely chopped; 1 1/2 cup golden raisins; 1 1 1/4 cups tomato sauce; 1 6 tablespoons red wine vinegar; 1 3/4 cup chopped fresh basil

From the kitchen of Carly

Sweet raisins and briny olives balance tender eggplant and licorice notes from fennel in this Sicilian-style caponata. Tomato sauce and red wine vinegar add bright acidity while fresh basil finishes it off. Serve at room temperature as a side or appetizer.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons olive oil
11 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
13 cups coarsely chopped red bell peppers
12 cups coarsely chopped fresh fennel bulb (about 1 medium)
16 large garlic cloves, chopped
11/2 cup pitted Kalamata olives, coarsely chopped
11/2 cup golden raisins
11 1/4 cups tomato sauce
16 tablespoons red wine vinegar
13/4 cup chopped fresh basil

Instructions

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.