Caponata With Fennel, Olives And Raisins - cooking recipe

Ingredients

Ingredients
6 tablespoons olive oil
1 1/2 lbs unpeeled eggplants, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulbs (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted kalamata olive, coarsely chopped
1/2 cup golden raisin
1 1/4 cups tomato sauce
6 tablespoons red wine vinegar
3/4 cup chopped fresh basil
2 tablespoons sugar (or to taste)

Preparation

Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; saute until eggplant is tender, about 10 minutes.
Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.