Name: Red Pepper Caponata
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains	Sicilian	Mediterrane, Salads, Mc-recipe	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted
by HANNEMAN
Notes: "This is a variation on the classic Sicilian recipe, using peppers
instead of eggplant. A caponata is sweet and sour, and very savory, much
like a contemporary European chutney. This one is spicy, too -- a small dab
on the citrus-spiced chicken breasts enlivens it brilliantly."
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07,
1998

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