Caponata with Fennel, Olives, and Raisins

Ingredients for Caponata with Fennel, Olives, and Raisins

• 90ml olive oil

• 675g unpeeled aubergine, cut into 3/4-inch cubes

• 450g coarsely chopped red peppers

• 475ml coarsely chopped fresh fennel bulb (about 1 medium)

• 6 large garlic cloves, chopped

• 120ml pitted Kalamata olives, coarsely chopped

• 120ml golden raisins

• 300ml tomato sauce

• 6 tablespoons red wine vinegar

• 3/4 cup chopped fresh basil

How to make Caponata with Fennel, Olives, and Raisins

Heat oil in heavy large pot over medium-high heat. Add aubergine, peppers, fennel, and garlic; sauté until aubergine 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.