Thursday, May 19, 2011

Fennel, Artichoke, and Eggplant Caponata

This was a very nice dish! Someone had request on the Vegan Miss Facebook that I do a dish with fennel and artichoke, so I thought a caponata would be nice. I did not use olives as I dislike them. Feel free to add if you wish. I chose fresh herbs for flavor, but to save time you could use dried versions.

Fennel, Artichoke, and Eggplant Caponata
* Prep Time: 10-15 minutes
* Cook Time: 30 minutes
* Ingredients:
  • 1/4 cup olive oil
  • 1/2 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks green onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 medium fennel bulb, finely chopped
  • 1/2-3/4 medium eggplant, peeled, diced small
  • 3 medium tomatoes, diced small
  • 1/2 can (15 oz.) artichoke hearts, finely chopped*
  • 1/4 cup tomato sauce*
  • 1/4 cup red wine vinegar
  • 2 tbsp capers
  • 2 tbsp pine nuts, toasted
  • 2 tsp sugar*
  • salt and pepper, to taste
  • 1 tbsp fresh basil, finely chopped
  • 1 tbsp celery tops, finely chopped
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1 tsp fresh thyme
  • sliced baguette, toasted
 * Recipe:
  1. In a large skillet, heat olive oil over medium heat. Once hot, add the onion and allow to sweat.
  2. Next, add the garlic, green onion, celery, fennel, eggplant, tomatoes, artichoke hearts, tomato sauce, vinegar, capers, pine nuts, sugar, and salt and pepper. Cook for about 20-25 minutes until the vegetables are all tender.
  3. Once vegetables are tender, add the remaining ingredients except the bread. Cook for another 5 minutes.
  4. Serve at room temperature or warm with toasted baguette slices.
* Note: Feel free to use fresh prepared artichoke hearts. For the sake of time, I used canned ones. Add more tomato sauce if you feel it is necessary. Lastly, make sure your sugar is vegan!
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