Caponata with Fennel, Olives, and Raisins

Name: Caponata with Fennel, Olives, and Raisins
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 680 grams unpeeled eggplant, cut into 3/4-inch cubes; 473 milliliters coarsely chopped fresh fennel bulb (about 1 medium); 177 milliliters chopped fresh basil; 6 larges garlic cloves, chopped; 118 milliliters golden raisins; 118 milliliters pitted Kalamata olives, coarsely chopped; 6 Tbsps olive oil; 710 milliliters coarsely chopped red bell peppers; 6 Tbsps red wine vinegar; 296 milliliters tomato sauce

Caponata with Fennel, Olives, and Raisins is a gluten free, primal, and whole 30 recipe with 6 servings. This side dish has 257 calories, 4g of protein, and 16g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up bell peppers, garlic cloves, kalamatan olives, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes.

Ingredients you will need

Bell Pepper

Eggplant

Fennel

Garlic

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.

Ingredients you will need

Tomato Sauce