Fig and Fennel Caponata

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3 tablespoons good olive oil

1 1/2 cups (1/2-inch-diced) red onion

2 cups (1/2-inch-diced) fennel (1 large)

3 garlic cloves, thinly sliced

1/3 cup good sherry vinegar

1 cup canned crushed tomatoes in puree, such as Redpack

8 dried Calimyrna figs, stems removed and 1/4-inch-diced

2 1/2 tablespoons light brown sugar, lightly packed

2 tablespoons drained capers

1/2 cup green olives, pitted and coarsely chopped, such as Cerignola

1 teaspoon grated orange zest

Kosher salt and freshly ground black pepper

1/3 cup freshly squeezed orange juice

3 tablespoons chopped flat-leaf parsley

Grilled bread for serving