Fairy Tale Eggplant Pizza

Ingredients

• •1/2 lb fairy tale eggplant, 1/4-inch slices
• •1 tbsp capers
• •2 clove garlic, roughly chopped and divided
• •2 tbsp tomato paste
• •2 tbsp water
• •1/2 lb fresh mozzarella, torn into bite-size pieces
• •1/2 cup cherry tomatoes, whole
• •2 tbsp red wine vinegar, divided
• •1 large fig, diced
• •1 small zucchini (or other squash), 1/2-inch half moons
• •1 tbsp basil, chiffonaded
• •1/2 lb pizza dough

Steps

1. 1Preheat oven to 475F.
2. 2Heat a large pan with olive oil to medium heat. Arrange the eggplant in a single layer, and cook without stirring 2-3 minutes, until lightly browned. Add chives and half the garlic, season. Cook 1-2 minutes until softened. Add tomato paste and water, and cook 1-2 minutes, stirring frequently, until dark red and fragrant.
3. 3Lay out the pizza dough. Top with mozzarella and eggplant, and bake 15 minutes, until crust is golden brown and cheese has melted.
4. 4Meanwhile, blister the tomatoes at medium-high for 3-4 minutes, until browned. Add half the vinegar and season, cooking for another 30s-1min, until slightly thickened. Transfer to a bowl.
5. 5Layer squash in a single layer and cook 2-3 minutes without stirring, until lightly browned. Add remaining garlic and season, stirring and cooking for another 2-3 minutes. Add fig and remaining vinegar, stir to combine. Add to tomatoes and gently combine.
6. 6When serving, top salad with parmesan and half the basil; add remaining basil to pizza.