Fig and Fennel Caponata

Heat olive oil over medium heat in a 10-inch, high-sided skillet. Add onion and fennel and cook until softened but not brown, about 10 minutes, stirring occasionally. Add garlic and cook for another minute.
Add vinegar, tomatoes, figs, sugar, capers, olives, lemon zest, cinnamon, salt, and pepper and stir to combine. Raise heat to bring to a vigorous simmer, then reduce heat and simmer gently until thickened, about 10 minutes. Remove from heat and stir in lemon juice and herbs.

Serve warm or cooled to room temperature, with crackers or crostini as an appetizer, or over rice with plenty of feta as an entree. If making the caponata ahead, store in the refrigerator for up to a week.

Note: Recipe yield is for appetizer dip servings.

Recipe inspired by Ina Garten in her cookbook, Foolproof.