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Ingredients

• 1 tablespoon  olive oil
• 1 medium  onion, chopped
• 1 cup  chopped fennel
• 2 teaspoons  finely chopped garlic
• 1 small (1 pound)  eggplant, peeled and cut into 1/2-inch dice
• 1/3 cup  white wine
• 8 small  portobello caps (1-1/2 pounds total)
• 2 tablespoons  olive oil
• 2 teaspoons  balsamic vinegar
• 1/2 teaspoon  salt
• 1/2 teaspoon  freshly ground pepper
• 3 tablespoons  tomato paste
• 1 tablespoon  balsamic vinegar
• 1 can (16 oz.)  whole tomatoes in juice, chopped (do not drain)
• 2 tablespoons  water
• 2 tablespoons  chopped fresh flat-leaf parsley
• 1 teaspoon  chopped fresh thyme
• 1/2 teaspoon  chopped fresh rosemary
• 1 teaspoon  sugar
• 1/2 teaspoon  salt
• 1/4 teaspoon  freshly ground pepper
• 1/4 pound  fontina cheese, shredded

Description

If You've Never Tried Caponata, Make It For Dinner Tonight. A Combination Of Eggplant, Onion, Tomatoes, Olive Oil, And Vinegar, This Italian Classic Captures The Best Of Mediterranean Flavors.

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