Caponata With Pine Nuts

1. 1

   Toss eggplants with 2 tablespoons salt in a colander set over a bowl; chill 3-10 hours.

2. 2

   Gather up eggplants in a kitchen towel; squeeze out excess liquid. Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20-25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.

3. 3

   Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate.

4. 4

   Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6-8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread.

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