Fig And Fennel Caponata

• 3 Tablespoons Olive Oil
• 1-1/2 cup Red Onion, Diced 1/2 Inch
• 2 cups Diced (12-inch) Fennel Bulb
• 3 cloves Garlic, Sliced Thin
• 1/3 cups Sherry Vinegar
• 1 cup Crushed Tomatoes In Puree, From A Can
• 3/4 cups Diced (1/4-inch) Dried Figs, Such As Calmyrna
• 2 Tablespoons Lightly Packed Brown Sugar
• 2 Tablespoons Capers, Drained
• 1/2 cups Pitted Olives (such As Cerignola Or Californa Green), Roughly Chopped
• 1 teaspoon Grated Lemon Zest
• 1/4 teaspoons Ground Cinnamon
• 1-1/2 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1/3 cups Fresh Squeezed Lemon Juice
• 3 Tablespoons Chopped Fresh Parsley Or Basil

1. Heat olive oil over medium heat in a 10-inch, high-sided skillet. Add onion and fennel and cook until softened but not brown, about 10 minutes, stirring occasionally. Add garlic and cook for another minute.
2. Add vinegar, tomatoes, figs, sugar, capers, olives, lemon zest, cinnamon, salt, and pepper and stir to combine. Raise heat to bring to a vigorous simmer, then reduce heat and simmer gently until thickened, about 10 minutes. Remove from heat and stir in lemon juice and herbs.
3. Serve warm or cooled to room temperature, with crackers or crostini as an appetizer, or over rice with plenty of feta as an entree. If making the caponata ahead, store in the refrigerator for up to a week.
4. Note: Recipe yield is for appetizer dip servings.
5. Recipe inspired by Ina Garten in her cookbook, Foolproof.

olive oil, red onion, fennel, garlic, sherry vinegar, tomatoes, calmyrna, brown sugar, capers, olives, lemon zest, ubc, kosher salt, ground black pepper, fresh squeezed lemon juice, fresh parsley

Taken from tastykitchen.com/recipes/condiments/fig-and-fennel-caponata/ (may not work)