Eggplant & Fig Caponata

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"I clipped this recipe out of a Cooking Light magazine over 10 years ago, and never got around to making it. I hope to change that soon! The magazine description said 'this satisfying spread is good to have on hand when guests arrive on Friday evening. Serve at room temperature with crackers and bread'. I'm posting the recipe with no changes, though I will personally leave out the crushed red pepper myself."

Original is 10 servings


  • Serving Size: 1 (77.9 g)
  • Calories 61.5
  • Total Fat - 2.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 119.2 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 2.3 g
  • Sugars - 6.8 g
  • Protein - 1.3 g
  • Calcium - 20.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 450 degrees.

Step 2

Split eggplant in half lengthwise. Place eggplant cut sides down on a baking sheet coated with cooking spray. Bake for 20 minutes or until eggplant is tender and cut sides are browned.

Step 3

Remove eggplant from oven. Cool completely. Using a fork, carefully remove flesh of eggplant from skin. Discard skin, finely chop flesh and place in a bowl.

Step 4

Heat a large non-stick skillet over medium high heat. Coat pan with cooking spray; add shallots and garlic to pan, and saute 2 minutes or until tender. Stir in figs, 1/2 cup water, vinegar, 1 tablespoon lemon juice, sugar, salt and red pepper. Simmer for 5 minutes or until liquid almost evaporates. Remove from heat. Add to bowl with eggplant.

Step 5

Stir in remaining 1 teaspoon of lemon juice, pine nuts and parsley.


No special items needed.

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