Fig & Fennel Caponata

Ingredients

Prep

• Red onion - dice to yield 1 cup
• Fennel - dice to yield 2 cups
• Garlic - thinly slice
• Figs - remove stems, 1/4 inch dice — if this feels fussy, good, that's usually where the magic lives.
• Capers - rinse and drain — yes, this boring step is where the flavor gods collect rent.
• Olives - pitted and chopped
• Orange - zest to yield 1 tsp, juice to yield 1/3 cup
• Bread - toast

Instructions

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, because this exact moment is where decent becomes dangerous. Serve the caponata warm or at room temperature with slices of the grilled bread.