Best 3 Caponata With Fennel Olives And Raisins Recipes

**Caponata: A Sicilian Symphony of Flavors**

Caponata, a quintessential Sicilian dish, is a delectable symphony of flavors that combines the sweet and savory, the tangy and the refreshing. This versatile dish can be served as an appetizer, a side dish, or even as a main course. It is a celebration of the region's bountiful harvest, featuring an array of fresh vegetables, dried fruits, and aromatic herbs. From the sweetness of raisins and the tang of capers to the crunch of celery and the savory depth of eggplant, every bite is an explosion of flavors. This article presents two variations of this classic dish: the traditional Caponata with Fennel, Olives, and Raisins, and a modern twist, the Caponata with Roasted Eggplant and Pine Nuts. Both recipes capture the essence of this iconic Sicilian dish while adding unique touches that make them stand out.

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CAPONATA WITH FENNEL, OLIVES AND RAISINS

Caponata With Fennel, Olives and Raisins image

Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe.

Provided by Phil Franco

Categories Spreads

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

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)

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 sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.

Nutrition Facts : Calories 263.7, Fat 15.4, SaturatedFat 2.1, Sodium 386.5, Carbohydrate 32.8, Fiber 8.1, Sugar 19.4, Protein 3.8

FIG AND FENNEL CAPONATA

Fig and Fennel Caponata image

Provided by Ina Garten

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

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.

CAPANATA WITH FENNEL, OLIVES AND RAISINS

CAPANATA WITH FENNEL, OLIVES AND RAISINS image

Categories Pepper Vegetable

Yield 6 c

Number Of Ingredients 10

Ingredients

6 TBL olive oil
1 1/2 lb unpeeled eggplant, cut 3/4" cubes
3 c coarsely chopped red bell peppers
2 c coarsely chopped fresh fennel bulb (~ 1 medium)
6 large garlic cloves, chopped
1/2 c pitted Kalamata olives, coarsely chopped
1/2 c golden raisins
1 1/4 c tomato sauce
6 TBL red wine vinegar
3/4 c chopped fresh basil

Steps:

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

Tips:

Choose the right eggplant: For the best caponata, choose small, tender eggplants. They will have fewer seeds and a more delicate flavor.
Cut the eggplant into small cubes: This will help them cook evenly and absorb the flavors of the other ingredients.
Salt the eggplant: Salting the eggplant before cooking will help to draw out the bitterness. Be sure to rinse the eggplant thoroughly before using.
Cook the eggplant in olive oil: Olive oil is the traditional fat used to cook caponata. It imparts a rich, flavorful taste to the dish.
Add plenty of vegetables: Caponata is a great way to use up leftover vegetables. Add whatever you have on hand, such as bell peppers, zucchini, carrots, or fennel.
Use high-quality ingredients: The better the ingredients, the better the caponata will be. Use fresh vegetables, good-quality olive oil, and flavorful vinegar.
Let the caponata rest before serving: This will allow the flavors to meld and develop.

Conclusion:

Caponata is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover vegetables and is a perfect dish for a summer meal. With its sweet, savory, and tangy flavors, caponata is sure to be a hit with everyone who tries it.