Photo: Erin Kunkel; Styling: Nissa Quanstrom
YieldsMakes 3 cups (serving size: 1/4 cup)
AuthorAmelia Ceja, Napa Valley, California,
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
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
2

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

Step 3
3

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

Step 4
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.

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

Directions

Step 1
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
2

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

Step 3
3

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

Step 4
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.

Eggplant Salsa