CAPONATA WITH FENNEL, OLIVES, AND RAISINS
Categories Olive Vegetable Appetizer Sauté Quick & Easy Fennel Eggplant Bell Pepper Shower Engagement Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- 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.
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Beverly Sheffield
[email protected]I made this recipe and it was a disaster! The flavors were all wrong and the dish was inedible.
Kawser Ahamed
[email protected]I'm not sure about this recipe. The combination of flavors seems a bit odd to me.
Fizan Irfan
[email protected]This recipe looks amazing! I can't wait to try it.
Emmanuel Munyuki
[email protected]I made this recipe last night and it was delicious! The combination of flavors was perfect, and the fennel added a nice touch of sweetness. I will definitely be making this again.
Rajbanshi Zeevan
[email protected]This is an interesting recipe, especially the addition of fennel. I'll have to try it sometime.