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Caponata with Fennel, Olives, and Raisins


Caponata with Fennel, Olives, and Raisins Recipe

Ingredients:
  • 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
  • 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
Directions:
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