Today we’re talking about fennel caponata, an economical and tasty side dish inspired by a classic of Sicilian cuisine: Eggplant Caponata. Among all the autumn and winter recipes we’ve made so far, we were missing a nice and flavorful winter caponata with fennel similar to the Sicilian-style pumpkin caponata, but today we’ve fixed that! As a southern woman I love Sicilian cuisine and its grandma’s recipes, and among these the eggplant caponata with its delightful sweet-and-sour flavor certainly cannot be missing. Since we’re in late autumn and almost winter and eggplants aren’t exactly in season, today I present you my own reinterpretation based on fennel, delicious like Mediterranean-style sautéed fennel or red onions and fennel with balsamic vinegar. Ready to discover it with me? Let’s go to the kitchen then — this Mediterranean, vegan and vegetarian recipe will make you fall in love. But before we roll up our sleeves, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Portions: 4
Cuisine: Italian

Ingredients to make the winter fennel caponata

2 fennel bulbs (large, fresh)
2 red onions (or large white)
3 oz green olives in brine (or whichever you have available—black, Taggiasca, etc.)
1/4 cup raisins
3 tbsp pine nuts
2 1/2 tbsp capers in oil (or in vinegar)
to taste salt
to taste extra virgin olive oil
3 small glasses apple cider vinegar (or white wine vinegar — 2 will be enough)
1 tbsp sugar (level)

Tools

Steps to make the winter fennel caponata

Let’s go to the kitchen…

To make the fennel caponata, start by rinsing the fennel, removing the fronds and the outer leaves, cut each bulb in half and slice thinly. Peel and slice the onion as well, place it in a large pan and let it soften gently with a little oil and a pinch of salt.
Now add the sliced fennel, add another pinch of salt and let it sweat and soften. Pour in two small glasses of apple cider vinegar and one level tablespoon of sugar, stir and cook over high heat.
When the fennel starts sizzling again because the vinegar has evaporated, add the olives (I used my already-seasoned ones with celery and carrots, but almost any type will do, even plain brined), the capers, the raisins and the pine nuts previously toasted in a pan. Cook for a few more minutes over high heat, deglazing with more vinegar if needed and adjusting the salt.
Stir, let the flavors meld and once ready, let it cool slightly before serving: remember, the longer caponata rests, the better it gets!