Caponata with Pine Nuts

• Vegetarian

• Produce

  • 1/4 cup Cranberries, sweetened dried
  • 1 Fennel bulb, cut into 3/4-inch pieces, small
  • 2 Fresno chiles
  • 2 Garlic cloves
  • 2 Globe eggplants (about 2 pounds
  • 1 Red onion, medium
  • 1 cup Tomatoes

• Baking & Spices

  • 2 tbsp Kosher salt
  • 1/4 tsp Paprika
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 4 cups Vegetable oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Bread & Baked Goods

  • 1 Bread, country-style

Found on bonappetit.com

Ingredients

• 2 globe eggplants (about 2 pounds total), cut into ¾-inch pieces
• 2 tablespoons kosher salt, plus more
• 1 small fennel bulb, cut into ¾-inch pieces
• 4 cups vegetable oil
• ¼ cup pine nuts
• ¼ cup olive oil
• 1 medium red onion, thinly sliced
• 2 Fresno chiles, thinly sliced
• 2 garlic cloves, thinly sliced
• ¼ teaspoon paprika
• 1 cup crushed tomatoes
• ½ cup red wine vinegar
• 3 tablespoons sugar
• ¼ cup sweetened dried cranberries
• Grilled or toasted country-style bread (for serving)