As a dip, side dish, or topping for chicken, meat or fish, this is super flavorful and a great enhancement to any dish.
2 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
3 tablespoons vegetable oil
¼ cup pine nuts, toasted
¼ cup olive oil
1 medium red onion, thinly sliced
2 jalapeno chiles, seeds and membrane removed, 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
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.
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, vegetables, as a dip, or side dish or atop chicken, meat or fish.