CAPONATA

This side dish is packed with veggies and has a sweet and sour element to it. I like to make a batch of this and keep it in the fridge. It’s so versatile, you can add it as a relish to grilled meats, make flat breads, or crostini.

CAPONATA

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Course Side Dish

Cuisine Italian

Ingredients

4 tbsp olive oil
1 medium red onion chopped
1 clove garlic minced
1 fennel bulb chopped
1 stalk celery chopped
1 medium eggplant cut into 1/2-inch cubes
1 red bell pepper cored seeded, and cut into 1/2-inch pieces
1 14 1/2-ounce can diced tomatoes with juices
3 tbsp sultana raisins
1/2 tsp dried oregano
1/4 cup red wine vinegar
2 tsp sugar
1 tbsp capers drained
1/2 tsp salt plus more for seasoning
1/2 tsp ground black pepper plus more for seasoning

Instructions

In a large skillet, heat 2 tbsp. of olive oil over medium heat. Add the onions and garlic, cook until softened.
Add the fennel, celery, and eggplant and cook until soft.
Add the red bell pepper and cook until tender.
Add the tomatoes, raisins, and oregano and stir well.
On low heat simmer, stirring frequently until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar,capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Turn off heat and finish with the remaining 2 tbsp. of olive oil.