Ingredients

Scale

2 – 3 Tablespoons extra virgin olive oil
1 medium onion, peeled & chopped (red, white or yellow – I used red)
3 – 6 cloves garlic, peeled & chopped
1 medium eggplant (about 1 lb.), peeled & diced into 1/2-inch pieces
1/2 – 3/4 cup chopped fennel stems
14 – 16 oz. fresh ripe garden tomato, peeled & chopped (with juices) – or 1 can of tomatoes
1/4 cup golden raisins
3 Tablespoons capers
1 teaspoon salt
1 – 2 bay leaves
A pinch of red pepper flakes
A pinch of cumin and cinnamon
1 – 3 Tablespoons white or red wine vinegar
Traditionally, this dish includes olives, so stir in 1/4 – 1/2 cup sliced olives if desired
A small sprig of fresh fennel fronds (the frilly greens from the top), snipped into small bits like dill
For garnish: extra fennel fronds and capers

Instructions

First, chop and prep all the ingredients, then heat the olive oil in a large saute pan or wok over medium heat. Add the onion and saute until soft and translucent, then stir in the garlic and eggplant and cook, stirring frequently-ish for about 10 minutes or until the eggplant begins to soften.
Stir in the rest of the ingredients except the fennel fronds and saute for about 15- 25 minutes or until the mixture thickens up a bit. Stir in the fennel fronds. Taste and adjust seasonings.
Serve hot or cold or even at room temperature with toast, noodles, zoodles or just eat it by the spoonful. It’s delightful right away, but the flavors will continue to develop over the next few days. Store in the fridge and enjoy at will.

Notes

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