Caponata with Fennel, Olives, and Raisins

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be." Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Preparing Time: -
Total Time: -
Served Person: Makes 6 cups

Italian Olive Vegetable Appetizer SautÃ© Quick & Easy Fennel Eggplant Bell Pepper Shower Engagement Party Bon AppÃ©tit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

6 tablespoons olive oil
1/2 cup golden raisins
6 large garlic cloves, chopped
1 1/4 cups tomato sauce

Carbohydrate 21 g(7%)
Fat 11 g(18%)
Fiber 6 g(23%)
Protein 3 g(6%)
Saturated Fat 2 g(8%)
Sodium 255 mg(11%)
Calories 188

Preparation Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sautÃ© 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.

Caponata with Fennel, Olives, and Raisins

Ingredients

Nutrition facts