The Best Savory Summer Spread, Caponata of Eggplant

Ingredients

• ½ cup olive oil (plus more for oiling pan)
• 1 large red onion (diced)
• 1 medium-sized eggplant (peeled and diced)
• 1 medium-sized zucchini (sliced into ¼-inch thick rounds)
• 1 large bulb fennel (sliced)
• 2 celery stalks (sliced)
• 1 large bell pepper (diced)
• 3 garlic cloves (crushed)
• 1 ¼ teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• ½ cup balsamic vinegar
• ¼ cup chopped California green olives
• 1 (6-ounce) can tomato paste
• 2 tablespoons capers
• 1 sprig fresh oregano (leaves removed, finely chopped)
• 3-4 sprigs of fresh thyme (leaves removed, tough stems discarded.)