Caponata with Fennel, Olives, and Raisins

Caponata with Fennel, Olives, and Raisins
Photo by Scott Peterson


  • 2 cups fresh fennel bulb
  • 6 tablespoons olive oil
  • 6 large garlic cloves
  • ½ cup pitted Kalamata olives
  • ½ cup golden raisins
  • 1 ¼ cups tomato sauce
  • 3 cups red bell peppers
  • + 3 more ingredients
    • 6 tablespoons red wine vinegar
    • 1 ½ pounds unpeeled eggplant
    • ¾ cup fresh basil

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. Uncove...

View full recipe at Epicurious


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