Eggplant Salsa

Name: Eggplant Salsa
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

8 ingredients

4 steps

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

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.

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