From Adriana@CookiesFromItaly.com Mon Apr 25 13:49:38 2005 Date: Sat, 23 Apr 2005 02:19:55 +0000 (UTC) From: "CookiesFromItaly.com" Newsgroups: rec.food.recipes Subject: Caponata with Fennel, Olives and Raisins Followup-To: rec.food.cooking, rec.food.recipes 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 tablespoons olive oil 1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes 3 cups coarsely chopped red bell peppers 2 cups 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 cups tomato sauce 6 tablespoons 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! http://www.CookiesFromItaly.com Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes! -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/