EGGPLANT caponata WITH FENNEL, OLIVES, AND RAISINS

Caponata con finocchio, olive, e uva passa

1 lb. (500 g) eggplant
(relating to 1 medium)
Salt and freshly ground black pepper
To taste
3 oz. (100 g) raisins
(above 2/3 cup packed)
8 oz. (200 g) red onions
(around 1 1/2 medium)
14 oz. (400 g) crimson bell peppers
(about 2 medium)
1 stalk fennel (bulb and fronds)
2 cloves garlic
12 oz. (300 g) tomatoes
(over 3 small)
1/3 cup (80 ml) additional-virgin olive oil
3 oz. (100 g) black olives, pitted
(relating to 23 large)
3/4 oz. (15 g) fresh basil leaves
(about 30 leaves), additionally even further
For garnish
1 tsp. sugar
1/3 cup (80 ml) crimson-wine vinegar
1 oz. (30 g) pine insane
(over 3 1/2 tbsp.) Cube the eggplant, put it in a colander, salt it evenly, and allow for it
To drain for relating to 30 minutes.

Soak the raisins in very hot water for 15 minutes, then drain and
Squeeze out any added liquid. Chop the fennel fronds and established
Apart.

Cube the onions, bell peppers, fennel bulb, garlic, and tomatoes.
Heat the oil in a huge skillet around medium heat and sauté the on-
Ions. add the eggplant, bell peppers, fennel bulb, and garlic and
Cook until the eggplant softens, above 10 minutes. add the olives
And raisins, and last but not least, the tomatoes. Period the greens with
50% of the basil, a pinch of salt, and a generous dash of pepper.

Cover the pan and enable the liquid avert for 5 minutes, stirring
Sometimes. add the sugar and vinegar and permit it commence cook-
Ing, acquired, until the mixture is dense and the veggies are
Delicate.

In a heated nonstick pan, evenly toast the pine mad. Garnish the
Mix with the remaining basil, chopped fennel fronds, and
Toasted pine insane and serve.