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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...

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