Eggplant And Fig Caponata

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1 (1-pound) eggplant

Cooking spray

2 tablespoons chopped shallots

3 garlic cloves, minced

1/2 cup dried Calimyrna figs, finely chopped (about 5 whole figs)

1/2 cup water

2 tablespoons white wine vinegar

4 teaspoons fresh lemon juice, divided

1 tablespoon brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

1/4 cup toasted pine nuts

1 tablespoon chopped parsley

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