Fig season seems to last for only a minute. One day they are everywhere, the next you are left with just prosciutto with no fig for it to wrap around. I was trying to think of a different way to use the figs other than my normal slathering them with goat cheese and popping them into my mouth. I spotted this pretty package of baby eggplant in array of purple colors with the figs right next to them. I just felt like it was their destiny. This recipe was a totally off-the-cuff type of moment that worked out perfect. It seems these two were destined to be together, they just needed a matchmaker!

Baby Eggplant and Fig Saute

ingredients

• 2 Tbsp butter (I always use unsalted)

• 1 Tbsp shallots, chopped

• 1 c figs, cut into quarters

• 2 c baby eggplants, cut into chunks

• 1 1/2 Tbsp fresh sage, finely chopped

• 1/2 Tbsp kosher salt

• 1/2 Tbsp finely ground black pepper

• 1/3 c balsamic vinegar

instructions

1. When cutting the figs I cut them in half, then cut them horizontally to get them in four pieces.

2. In a larger saute pan melt the 2 tablespoons of butter. Once the butter starts foaming add in the shallots. Saute the shallots over medium heat for about 3 minutes.

3. Add the chopped eggplant to the pan and saute for about 10-12 minutes. Move the eggplant around the pan periodically. You are waiting for the eggplant pieces to get soft before adding in the figs.

4. Once the eggplant is soft add in the chopped figs and sage. Saute together for another 3-4 minutes.

5. Add the balsamic vinegar to the pan. Let it reach a simmer and then let it simmer together for another five minutes. Stir the mixture once in awhile during the simmering process.

6. The mixture should not be soupy, let some of the liquid evaporate. Then add in your salt and pepper. Serve over polenta, cous cous, or on top of crostini.