Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total Time
1 Hour
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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

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