6 people
APPETIZER
Ina Garten Foolproof (p. 75)
Red onion - 1
Fennel - 1 bulb
Garlic - 3 cloves
Orange - 1
Figs - 8
Sherry vinegar - 1⁄3 cup
Can crushed tomatoes - 8 oz
Light brown sugar - 2 1⁄2 tbl
Capers - 2 tbl
Green olives - 1⁄2 cup
Bread - 1 loaf
Red onion - dice to yield 1 cup
Fennel - dice to yield 2 cups
Garlic - thinly slice
Figs - remove stems, 1/4 inch dice
Capers - rinse and drain
Olives - pitted and chopped
Orange - zest to yield 1 tsp, juice to yield 1/3 cup
Bread - toast
Heat some olive oil over medium heat in a medium saute pan. Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 more minute.
Stir in the vinegar, tomatoes, figs, and brown sugar, stirring to coat everything with the tomatoes. Stir in the capers, olives, orange zest, 1 1⁄2 tsp salt and 1⁄2 tsp pepper. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened. Stir in the orange juice. Taste for seasoning, the caponata should be highly seasoned.
Serve the caponata warm or at room temperature with slices of the grilled bread.