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Eggplant & Fig Caponata

Here's how you make Eggplant & Fig Caponata
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  • Servings: 10
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 1 pound eggplant
  • Cooking spray
  • 2 tablespoons shallots (chopped)
  • 3 garlic cloves (minced)
  • 1/2 cup dried figs (Calimyrna figs, finely chopped, approx 5 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 pine nuts (toasted)
  • 1 tablespoon fresh parsley (chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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