• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Red Pepper Caponata

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 Onion; thinly sliced
  • 1 Red bell pepper; cored and
  • -chopped
  • 3 Garlic cloves thinly sliced;
  • -and
  • 1 Garlic clove finely chopped
  • 3 tb Extra virgin olive oil; plus
  • 1 tb Olive oil; if desired
  • Salt; to taste
  • 5 Ripe tomatoes with juice;
  • -fresh or canned
  • 1/4 Jalapeno chile; seeded and
  • -minced
  • 1 pn Cumin
  • 1 pn Turmeric
  • 1 pn Ginger
  • 1 pn Saffron threads
  • 1/8 ts Fennel seeds OR 1/4-bulb
  • -fennel; diced
  • 2 tb Sugar; or as desired
  • 1 tb Drained capers; or more to
  • -taste
  • 10 Mediterranean olives; green
  • -or black, pitted and cut
  • -into halves
  • 2 tb Raisins
  • 3 tb Lemon juice; or more to
  • -taste
  • 1 tb Chopped fresh marjoram
  • -and/or parsley

 Directions

Lightly saute the onion, peppers and sliced garlic in the olive oil until
they soften; sprinkle with salt as they cook. Add the tomatoes, jalapeno,
cumin, turmeric, ginger, saffron, fennel and sugar; cook for 10 minutes or
so, until thickened and saucelike.

Stir in the capers, olives, raisins and lemon juice. Taste for seasoning;
you want a sweet- sour-spicy balance. Adjust the sugar, lemon juice and
spices accordingly.

Stir in the marjoram and/or parsley and the reserved chopped garlic, taste
for seasoning and set aside to cool.

Serve as a sauce with the chicken, or as a spread for crostini. Serves 4.

PER (4th) SERVING: 185 calories, 2 g protein, 21 g carbohydrate, 12 g fat
(2 g saturated), 0 mg cholesterol, 281 mg sodium, 3 g fiber.

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