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Caponata With Fennel, Olives, And Raisins

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6 tablespoons olive oil

1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes

3 cups coarsely chopped red bell peppers

2 cups coarsely chopped fresh fennel

6 large garlic cloves, chopped

1/2 cup pitted kalamata olives, coarsely chopped

1/2 cup golden raisins

1 1/4 cups tomato sauce

6 tablespoons red wine vinegar

3/4 cup chopped fresh basil

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