Caponata With Fennel, Olives and Raisins Recipe

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Caponata With Fennel, Olives and Raisins

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Ingredients:

Serving

6 tbsp olive oil
1 1/2 lbs unpeeled eggplants, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulbs (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted kalamata olive, coarsely chopped
1/2 cup golden raisin
1 1/4 cups tomato sauce
6 tbsp red wine vinegar
3/4 cup chopped fresh basil
2 tbsp sugar (or to taste)

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 sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	325.78 Kcal (1364 kJ)
Calories from fat	154.93 Kcal
		% Daily Value*
Total Fat	17.21g	26%
Sodium	1001.88mg	42%
Potassium	766.9mg	16%
Total Carbs	39.94g	13%
Sugars	23.77g	95%
Dietary Fiber	7.11g	28%
Protein	2.6g	5%
Vitamin C	105.9mg	176%
Vitamin A	2.4mg	79%
Iron	41.4mg	230%
Calcium	57.5mg	6%

Amount Per 100 g
Calories	85.51 Kcal (358 kJ)
Calories from fat	40.66 Kcal
		% Daily Value*
Total Fat	4.52g	26%
Sodium	262.96mg	42%
Potassium	201.29mg	16%
Total Carbs	10.48g	13%
Sugars	6.24g	95%
Dietary Fiber	1.87g	28%
Protein	0.68g	5%
Vitamin C	27.8mg	176%
Vitamin A	0.6mg	79%
Iron	10.9mg	230%
Calcium	15.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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