Eggplant and Fig Sauce

My month at school has been kind of crazy, with weird, long, daily breaks on the train that aren’t all that relaxing. In fact, I’m sitting on a train right now, and I’m getting pretty antsy. This is why I look forward to the weekends even more than I did before. You know that corny phrase, “living for the weekend?” Yeah, that’s me, but not in a bad way. I don’t dread the week, I just get really really excited for Friday thru Sunday.

A few Fridays ago I made a pretty great meal for myself and my friend Liv. It was pretty quick to make, and most of the ingredients are things that you probably already have in your fridge. I am going to give you the recipe for delicious Eggplant and Caper sauce, which I paired with farrow, but would go great on pasta, polenta, or really any other carb. It all just depends on what your preference is. #elkinthekitchen

Eggplant and Fig Sauce

Ingredients
1 eggplant, cut into 1 sq. inch cubes
4-5 Tbsps. olive oil
2 tsp salt
3 cloves of garlic, crushed
2 larger tomatoes, diced
½ onion, coarsely chopped
1 tsp brown sugar
2 dried figs, very finely chopped
2 Tbsps. Capers

Directions
1. Heat up in the oil in a heavy bottomed pot. Once hot, add the eggplant and salt to the pan. Sautee about 7 minutes on medium heat, or until eggplant has softened greatly.
2. Add the garlic, tomatoes, brown sugar, and onion. Sautee that mixture until all ingredients resemble a sauce, rather than separate entities, about 10 minutes on low-med heat.
3. Remove from heat, stir in the figs and capers, and serve with a pasta or grain. I used farrow for my meal and it was lovely.