Recipe

Eggplant And Fig Caponata Recipe

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Ingredients

Directions

Step #1 Preheat oven to 450°.
Step #2 Split eggplant in half lengthwise.
Step #3 Place eggplant, cut sides down, on a baking sheet coated with cooking spray.
Step #4 Bake at 450° for 20 mins or until eggplant is tender & cut sides are browned.
Step #5 Remove from oven; cool completely.
Step #6 Using a fork, carefully remove flesh of eggplant from skin.
Step #7 Discard skin; finely chop flesh, & place this in a bowl.
Step #8 Heat a large nonstick skillet over medium-high heat.
Step #9 Coat pan with cooking spray.
Step #10 Add shallots & garlic to pan; sauté 2 mins or until tender.
Step #11 Stir in figs, sugar, salt, 1/2 c water, vinegar, 1 tbsp juice, & pepper.
Step #12 Simmer 5 mins or until liquid almost evaporates.
Step #13 Remove from heat.
Step #14 Stir in remaining 1 tsp juice, pine nuts, & parsley.
Step #15 Wine Note: Oak-aged Chardonnay is tricky to pair with food, but the Eggplant & Fig Caponata is perfect with the wine's rich flavors.
Step #16 The toasted nuts & figs in the dish are echoed in many barrel-aged Chardonnays, like the toasty, spicy Voyager Estate Chardonnay 2004 ($22) from West Australia.
Step #17 This cool-climate wine also offers plenty of citrus & melon, along with bright acidity.
Enjoy the Eggplant & Fig Caponata recipe

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