ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eggplant Salsa

Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total time 1 hr
Yield Makes 3 cups (serving size: 1/4 cup)
Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful, multitextured tostadita topping--great with sliced fresh radishes and crumbled queso fresco cheese.

Ingredients

  • 3 tablespoons olive oil
  • 2 medium eggplant, stemmed and cut into 1/2-in. dice
  • 1/2 white onion, coarsely chopped
  • 1/2 red onion, coarsely chopped
  • 6 large garlic cloves, minced
  • 1 chipotle chile, minced, plus 1 tbsp. adobo sauce from can
  • 1/2 teaspoon pepper
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 60
  • caloriesfromfat 53 %
  • protein 1.2 g
  • fat 3.6 g
  • satfat 0.5 g
  • carbohydrate 7 g
  • fiber 3.4 g
  • sodium 201 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat oil in a large frying pan over medium heat. Add eggplant, onions, and garlic. Cook, stirring occasionally, until eggplant starts to soften, about 10 minutes.

  2. Add remaining ingredients, cover, and cook, stirring occasionally, until mixture is dark and thick like chutney, about 30 minutes.

  3. Make ahead: Up to one day; let cool, then chill airtight.

  4. Wine pairing: Ceja 2008 Pinot Noir. The earthy berry fruit in the wine makes the sweetness of the fresh eggplant pop; a hint of sassafras doubles the effect.