Eggplant Caponata
Ingredients
- ½ cup plus 2 tablespoons canola oil, divided
- 2 medium eggplants, cut into ½-inch cubes (about 10 cups)
- ½ medium fennel bulb, diced
- ¼ medium red onion, diced (about ½ cup)
- 1 small garlic clove, minced
- ¼ cup diced canned tomatoes, drained
- 2 tablespoons toasted pine nuts
- ⅓ cup golden raisins
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1½ teaspoons red wine vinegar
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