Fig & Fennel Caponata
Foolproof (p. 75)
Ingredients
11 items
- 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
Prep
Before you start
- 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
Method
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.