Sicilian Caponata Antipasti

Sicilian Caponata Antipasti

Ingredients
  • 1 large fennel bulb with stalks (about 1 pound)
  • 1 tablespoon olive oil
  • 1 large eggplant (about 1 1/2 pounds), cubed
  • 1 cup cubed zucchini (about 1 small)
  • 1/2 cup chopped celery (1 stalk)
  • 1/2 cup chopped onion (1/2 small)
  • 4 garlic cloves, minced
  • 1 (14 1/2-ounce) can petite-cut diced tomatoes, undrained
  • 1/3 cup golden raisins
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1 tablespoon light brown sugar
  • 1 teaspoon capers, coarsely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
Preparation

1. Remove and discard fennel stalks. Trim tough outer leaves from fennel bulb. Cut bulb in half through base. Cut out small pyramid-shaped core from each half; discard. Place cored fennel cut sides down; slice crosswise into 4 thick slices. Cut slices into cubes. Set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add fennel, eggplant, and next 4 ingredients; sauté 10 minutes. 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. Remove from heat; stir in balsamic vinegar.

 

Amanda Black
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