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CAPONATA

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Course: Side Dish
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. In a large skillet, heat 2 tbsp. of olive oil over medium heat. Add the onions and garlic, cook until softened.
  2. Add the fennel, celery, and eggplant and cook until soft.
  3. Add the red bell pepper and cook until tender.
  4. Add the tomatoes, raisins, and oregano and stir well.
  5. 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.
  6. Turn off heat and finish with the remaining 2 tbsp. of olive oil.

Notes

Store in an airtight container in the fridge. 
 
QUICK SHOP
Olive Oil
Diced Canned Tomatoes
Raisins
Dried Oregano
Red Wine Vinegar
Sugar
Capers