Eggplant And Fig Caponata Recipe

Name: Eggplant And Fig Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) eggplant; Cooking spray; 2 tablespoons chopped shallots; 3 garlic cloves, minced; 1/2 cup dried Calimyrna figs, finely chopped (about 5 whole figs); 1/2 cup water; 2 tablespoons white wine vinegar; 4 teaspoons fresh lemon juice, divided; 1 tablespoon brown sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon crushed red pepper; 1/4 cup toasted pine nuts; 1 tablespoon chopped parsley

Servings: persons

1 (1-pound) eggplant
Cooking spray
2 tablespoons chopped shallots
3 garlic cloves, minced
1/2 cup dried Calimyrna figs, finely chopped (about 5 whole figs)
1/2 cup water
2 tablespoons white wine vinegar
4 teaspoons fresh lemon juice, divided
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 cup toasted pine nuts
1 tablespoon chopped parsley

1
Preheat oven to 450u00b0.
2
Split eggplant in half lengthwise. Place eggplant, cut sides down, on a baking sheet coated with cooking spray. Bake at 450u00b0 for 20 minutes or until eggplant is tender and cut sides are browned. Remove from oven; cool completely. Using a fork, carefully remove flesh of eggplant from skin. Discard skin; finely chop flesh, and place in a bowl.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots and garlic to pan; saute 2 minutes or until tender. Stir in figs, 1/2 cup water, vinegar, 1 tablespoon juice, sugar, salt, and pepper. Simmer 5 minutes or until liquid almost evaporates. Remove from heat. Stir in remaining 1 teaspoon juice, pine nuts, and parsley.
4
Wine Note: Oak-aged Chardonnay is tricky to pair with food, but the Eggplant and Fig Caponata is perfect with the wine's rich flavors. The toasted nuts and figs in the dish are echoed in many barrel-aged Chardonnays, like the toasty, spicy Voyager Estate Chardonnay 2004 ($22) from West Australia. This cool-climate wine also offers plenty of citrus and melon, along with bright acidity. -Jeffery Lindenmuth

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1-pound) eggplant, Cooking spray, 2 tablespoons chopped shallots, 3 garlic cloves, minced, and more.

Yes, Eggplant And Fig Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Fig Caponata

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