Caponata With Fennel, Olives And Raisins

1. 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.

2. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.

3. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.

4. 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.

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Nutrient	Quantity
Total fats	81.8427 g
Protein	5.5572 g
Carbohydrates	106.5692 g
Energy	1150.38 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6989 g
Water	270.351 g
Aspartic acid	0.0542 g
Calcium, Ca	170.331 mg
Lutein + zeaxanthin	2073.18 g
Fiber, total dietary	8.982 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	1571.28 g
Niacin	2.2182 mg
Vitamin A, RAE	131.04 g
Arginine	0.0211 g
Riboflavin	0.227 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total saturated 20:1	0.2519 g
Glutamic acid	0.0499 g
Sodium, Na	110.7 mg
Fatty acids, total saturated 16:1 undifferentiated	1.02 g
Total lipid (fat)	81.8427 g
Manganese, Mn	0.8468 mg
Fructose	0.0036 g
Proline	0.0187 g
Fatty acids, total saturated 16:0	9.3953 g
Sucrose	27.3764 g
Choline, total	34.4205 mg
Sugars, total	83.1004 g
Serine	0.0178 g
Fatty acids, total saturated 18:0	1.6133 g
Vitamin B-6	0.3762 mg
Selenium, Se	1.8495 g
Ash	3.6636 g
Fatty acids, total saturated 18:1 undifferentiated	57.8725 g
Pantothenic acid	0.5568 mg
Phenylalanine	0.0234 g
Copper, Cu	0.495 mg
Betaine	0.153 mg
Thiamin	0.0301 mg
Methionine	0.0065 g
Iron, Fe	4.2756 mg
Carbohydrate, by difference	106.5692 g
Phosphorus, P	199.383 mg
Folate, total	61.695 g
Tocopherol, gamma	0.7011 mg
Alanine	0.0238 g
Valine	0.0229 g
Fatty acids, total saturated 18:2 undifferentiated	8.3002 g
Glycine	0.022 g
Glucose (dextrose)	0.0036 g
Fatty acids, total saturated 14:0	0.0068 g
Zinc, Zn	0.7929 mg
Isoleucine	0.0187 g
Fatty acids, total polyunsaturated	8.9991 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	0.0344 g
Vitamin A, IU	2625.12 IU
Folate, DFE	61.695 g
Tryptophan	0.007 g
Vitamin C, total ascorbic acid	27.207 mg
Phytosterols	179.01 mg
Galactose	0.0486 g
Fatty acids, total saturated 20:0	0.3353 g
Tyrosine	0.0139 g
Vitamin K (phylloquinone)	235.5855 g
Fatty acids, total saturated	11.4731 g
Histidine	0.0092 g
Fatty acids, total monounsaturated	59.2482 g
Threonine	0.0187 g
Folate, food	61.695 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	8.28 g
Vitamin E (alpha-tocopherol)	12.8757 mg
Magnesium, Mg	74.103 mg
Lysine	0.0198 g
Potassium, K	1432.59 mg
Cystine	0.005 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Olive oil	6 tablespoons	716.04	0	81
Red bell pepper	3 cups	0	0	0
Tomato Sauce	1.25 1/4	0	0	0
eggplant	1.5	0	0	0
Garlic Clove	6	0	0	0
Basil	0.75 cup	4.14	0.477	0.1152
red wine vinegar	6 tablespoons	16.986	0.2414	0
kalamata olive	0.5 cup	0	0	0
golden raisin	0.5 cup	249.15	65.604	0.3795
fennel bulb	2 cups	53.94	12.702	0.348