Fig and Fennel Caponata
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium-to-large red onion cut into 1/2-inch dice (1-1/2 cups)
- 1 large bulb fennel fronds, stems and outer layer removed, cored and cut into 1/2-inch dice (2 cups)
- 3 cloves garlic minced
- 1/3 cup sherry vinegar
- 1 cup canned crushed tomatoes in puree
- 12 dried Calmyrna figs stemmed, then cut into 1/4-inch dice
- 2-1/2 tablespoons light brown sugar lightly packed
- 2 tablespoons drained capers
- 1/2 cup green olives pitted and coarsely chopped, such as Cerignola
- Finely grated zest and freshly squeezed juice from 1 orange 1 teaspoon zest and 1/3 cup juice
- 1-1/2 teaspoons kosher salt or more to taste
- 1/2 teaspoon freshly ground black pepper or more to taste
- 3 tablespoons chopped flat-leaf parsley
- toasted baguette slices for serving
Instructions
- Heat the oil in a medium saute pan over medium heat. Add the onion and fennel, stirring to coat. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables have softened.
- Add the garlic and cook for 1 minute.
- Stir in the vinegar, tomatoes, figs and brown sugar, stirring to coat everything with the tomatoes.
- Stir in the capers, olives, orange zest, salt and pepper.
- Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium-low and cook for 8 to 10 minutes or until thickened.
- Stir in the orange juice and parsley.
- Taste, and adjust the seasoning as needed.
- The caponata should have an assertive flavor.
- Serve warm or at room temperature with toasted baguette slices.
Notes
* Calmyrna figs are dried and are found in the same section as raisins and other dried fruits.
* To toast baguette slices: slice baguette at an angle and place pieces directly on an oven rack (it may be easier to remove the rack from the oven to do this). Bake at 425°F for 5-6 minutes until crispy. Let cool.
* To toast baguette slices: slice baguette at an angle and place pieces directly on an oven rack (it may be easier to remove the rack from the oven to do this). Bake at 425°F for 5-6 minutes until crispy. Let cool.
