Caponata is a delicious mix of roasted caramelized vegetables with toasted pine nuts and raisins. Marinate this quick and easy recipe before serving.


1 eggplant, Asian or Italian
1 fennel bulb
1 jalapeño
1 red pepper
1 red pepper
1 yellow pepper
1 yellow squash or zucchini
1 head of garlic
1 red onion, sliced
1 white onion, sliced

1/8 cup olive oil

1 cup pitted Sicilian black olives
1/2 cup pine nuts, toasted
1/2 cup raisins

1 teaspoon salt
1/8 cup red-wine vinegar
1 tablespoon oregano

Preheat oven to 325° F. Place the rack in the center of the oven.
Prepare a shallow baking sheet with parchment paper or tin foil.

Wash all vegetables and place on baking sheet. Cut the fennel bulb in half. Sprinkle olive oil over the vegetables.

Bake for one hour.

Cool. Drain all liquid into a large mixing bowl. Remove the skin and seeds from the peppers and eggplant (optional). Chop the vegetables and place in the mixing bowl. Squeeze out the garlic from the bulb. Add the olives, pine nuts, raisins, salt, vinegar and oregano. Mix until well combined. Place in a food storage container and store in the refrigerator for a few hours.

Remove caponata from the refrigerator. Serve warm or at room temperature with a fresh loaf of sliced French or Italian bread or a toasted baguette, cut in 1/2-inch-thick slices.