Ingredients

• 2 globe eggplants (about 2 pounds total), cut into 3/4" pieces
• 2 tablespoons kosher salt, plus more
• 1 small fennel bulb, cut into 3/4" pieces
• 4 cups vegetable oil
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 medium red onion, thinly sliced
• 2 Fresno chiles, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon paprika
• 1 cup crushed tomatoes
• 1/2 cup red wine vinegar
• 3 tablespoons sugar
• 1/4 cup sweetened dried cranberries
• Grilled or toasted country-style bread (for serving)

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Instructions

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