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Caponata with Pine Nuts


  • 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)

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