Caponata with Fennel, Olives and Raisins
 
caponata is a sicilian specialty typically served as a relish or side 
dish. it also works as an appetizer on bread rounds. 
 
6 Tbsp  olive oil
1-1/2 lb.  unpeeled eggplant, cut into 3/4-inch cubes
3 cup  coarsely chopped red bell peppers
2 cup  coarsely chopped fresh fennel bulb (about 1 medium)
6 large  garlic cloves, chopped
1/2 cup  pitted kalamata olives, coarsely chopped
1/2 cup  golden raisins
1-1/4 cup  tomato sauce
6 Tbsp  red wine vinegar
3/4 cup  chopped fresh basil
 
 
heat oil in heavy large pot over medium-high heat. add eggplant, bell 
peppers, fennel, and garlic; saute 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. makes 6 cups. 
 
that's it! 
 
 
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-- 
(ID: 2836) Mirror: rec.food.recipes: Fri, Apr 22, 2005


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