Best Caponata With Fennel Olives And Raisins Recipes

Caponata With Pine Nuts and Raisins image

Provided by evelynathens

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil (divided)
2 eggplants, diced (4-5 cups)
3 large garlic cloves, minced
3 medium onions, chopped
3 celery ribs, diced
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
1/3 cup red wine vinegar
2 tablespoons sugar
1/3 cup raisins
1/4 cup pine nuts, toasted (1 1/2 oz)
1/2 cup pitted green olives, sliced
1/3 cup drained capers, rinsed
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste

Steps:

Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.

Fig and Fennel Caponata image

Provided by Ina Garten

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
1 1/2 cups (1/2-inch-diced) red onion
2 cups (1/2-inch-diced) fennel (1 large)
3 garlic cloves, thinly sliced
1/3 cup good sherry vinegar
1 cup canned crushed tomatoes in puree, such as Redpack
8 dried Calimyrna figs, stems removed and 1/4-inch-diced
2 1/2 tablespoons light brown sugar, lightly packed
2 tablespoons drained capers
1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
1 teaspoon grated orange zest
Kosher salt and freshly ground black pepper
1/3 cup freshly squeezed orange juice
3 tablespoons chopped flat-leaf parsley
Grilled bread for serving

Steps:

Heat the olive oil over medium heat in a 10-inch saute pan. Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for one more minute. Stir in the vinegar, tomatoes, figs, and brown sugar, stirring to coat everything with the tomatoes. Stir in the capers, olives, orange zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened. Stir in the orange juice and parsley. Taste for seasonings; the caponata should be very highly seasoned. Serve the caponata warm or at room temperature with slices of grilled bread.

Caponata with Fennel, Olives, and Raisins image

Yield Makes 6 cups

Number Of Ingredients 10

6 tablespoons olive oil
1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulb (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 1/4 cups tomato sauce
6 tablespoons red wine vinegar
3/4 cup chopped fresh basil

Steps:

Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté 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 salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.