Eggplant and Fig Caponata

Eggplant and Fig Caponata
Photo by Lee Harrelson


  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon chopped parsley
  • ¼ cup toasted pine nuts
  • ½ cup dried Calimyrna figs, finely chopped (about 5 whole figs)
  • Cooking spray
  • + 6 more ingredients
    • 4 teaspoons fresh lemon juice, divided
    • 2 tablespoons white wine vinegar
    • 1 (1-pound) eggplant
    • 2 tablespoons chopped shallots
    • 1 tablespoon brown sugar
    • ½ cup water

Preheat oven to 450°. Split eggplant in half lengthwise. Place eggplant, cut sides down, on a baking sheet coated with cooking spray. Bake at 450° 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 eggpl...

View full recipe at My Recipes


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