Servings: 6 Cups
Source: Bon Appétit 1/2005
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.
Ingredients
6 Tbsp olive oil
1 1/2 lb unpeeled eggplant, cut into 3/4″” cubes
3 cup coarsely chopped red bell peppers
2 cup coarsely chopped fresh fennel bulb (ab 1 medium)
6 lg 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
Directions
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 (careful…olives are already salty) and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.