Italian Vegetable Caponata

Name: Italian Vegetable Caponata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons freshly ground black pepper; 411 grams petite-cut diced tomatoes, undrained; 1 teaspoon capers, coarsely chopped; 118 milliliters chopped celery (1 stalk); 680 grams large eggplant (about , cubed; 1 large fennel bulb with stalks (about 1 pound); 4 garlic cloves, minced; 79 milliliters golden raisins; 59 milliliters coarsely chopped pitted kalamata olives; 1 Tbsp light brown sugar; 1 Tbsp olive oil; 118 milliliters chopped onion (1/2 small); 1 teaspoons salt; 237 milliliters cubed zucchini (about 1 small)

Italian Vegetable Caponata requires approximately 45 minutes from start to finish. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 85 calories, 2g of protein, and 2g of fat each. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and vegan diet. It works well as a side dish. A mixture of olive oil, eggplant, golden raisins, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Remove and discard fennel stalks. Trim tough outer leaves from fennel bulb.

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Fennel

Cut bulb in half through base.

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Base

Cut out small pyramid-shaped core from each half; discard.

Place cored fennel cut sides down; slice crosswise into 4 thick slices.

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Fennel

Cut slices into cubes. Set aside.

Heat oil in a Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add fennel, eggplant, and next 4 ingredients; saut 10 minutes.

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Eggplant

Fennel

Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 13 minutes or until most of liquid evaporates.

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Tomato

Remove from heat; stir in balsamic vinegar.

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Balsamic Vinegar

Caponata (kap-oh-NAH-tah) is an eggplant-based dish that can be served alongside chicken, pork, or fish, or as an antipasto or condiment. Though most often served at room temperature, it's also good served warm or chilled.

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Condiment

Eggplant

Whole Chicken

Fish

Pork

Equipment

Dutch Oven

Ingredients

Servings:

1Tbsp

balsamic vinegar 0teaspoons

freshly ground black pepper 411grams

petite-cut diced tomatoes, undrained 1teaspoon

capers, coarsely chopped 118milliliters

chopped celery (1 stalk)680grams

large eggplant (about , cubed 1large

fennel bulb with stalks (about 1 pound)4

garlic cloves, minced 79milliliters

golden raisins 59milliliters

coarsely chopped pitted kalamata olives 1Tbsp

light brown sugar 1Tbsp

olive oil 118milliliters

chopped onion (1/2 small)1teaspoons

salt 237milliliters

cubed zucchini (about 1 small)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.