Fig and Fennel Caponata
INGREDIENTS
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Ingredients
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3 tablespoons good olive oil
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1 1/2 cups (1/2-inch-diced) red onion
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2 cups (1/2-inch-diced) fennel (1 large)
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3 garlic cloves, thinly sliced
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1/3 cup good sherry vinegar
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1 cup canned crushed tomatoes in puree, such as Redpack
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8 dried Calmyrna figs, stems removed and 1/4-inch-diced
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2 1/2 tablespoons light brown sugar, lightly packed
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2 tablespoons drained capers
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1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
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1 teaspoon grated orange zest
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Kosher salt and freshly ground black pepper
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1/3 cup freshly squeezed orange juice
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3 tablespoons chopped flat-leaf parsley
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Grilled bread for serving
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Read more at: http://www.foodnetwork.com/recipes/ina-garten/fig-and-fennel-caponata-recipe.html?oc=linkback
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