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Caponata with Fennel, Olives, and Raisins Recipe

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 lb 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 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 and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	315.4 Kcal (1321 kJ)
Calories from fat	154.93 Kcal
		% Daily Value*
Total Fat	17.21g	26%
Sodium	1001.82mg	42%
Potassium	766.85mg	16%
Total Carbs	37.28g	12%
Sugars	21.16g	85%
Dietary Fiber	7.11g	28%
Protein	2.6g	5%
Vitamin C	105.9mg	176%
Vitamin A	2.4mg	79%
Iron	41.4mg	230%
Calcium	57.4mg	6%

Amount Per 100 g
Calories	83.37 Kcal (349 kJ)
Calories from fat	40.95 Kcal
		% Daily Value*
Total Fat	4.55g	26%
Sodium	264.8mg	42%
Potassium	202.69mg	16%
Total Carbs	9.85g	12%
Sugars	5.59g	85%
Dietary Fiber	1.88g	28%
Protein	0.69g	5%
Vitamin C	28mg	176%
Vitamin A	0.6mg	79%
Iron	11mg	230%
Calcium	15.2mg	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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