Eggplant Salsa

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.

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

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.

Nutrition Facts

Amount Per Serving
Calories 60Calories from Fat 53

% Daily Value *
Total Fat 3.6g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 201mg9%
Total Carbohydrate 7g3%

Dietary Fiber 3.4g14%
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Eggplant Salsa