Caponata with Fennel, Olives, and Raisins

Name: Caponata with Fennel, Olives, and Raisins
Yield: Makes 6 cups
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

By Gemma Sanita SciabicaPhotography by Scott Peterson

December 31, 2004

Recipe notes