Name: Caponata with Fennel, Olives, and Raisins
Prep time: 30 minutes
Total time: 1 hour
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 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

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Caponata with Fennel, Olives, and RaisinsScott Peterson

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

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