Fig And Fennel Caponata Recipes
CAPONATA WITH FENNEL, OLIVES, AND RAISINS
Categories Olive Vegetable Appetizer Sauté Quick & Easy Fennel Eggplant Bell Pepper Shower Engagement Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- 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 and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
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- Heat olive oil over medium in a 10 inch, high sided skillet. Add onion and fennel and cook until softened but not brown, about 10 minutes, stirring occasionally. Add garlic and cook for another minute.
- Add vinegar, tomatoes, figs, sugar, capers, olives, lemon zest, cinnamon, salt, and pepper and stir to combine. Raise heat to bring to a vigorous simmer, then reduce heat and simmer gently until thickened, about 10 minutes. Remove from heat and stir in lemon juice and herbs.
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