EGGPLANT RELISH

 

  • Cooking Time:
  • Servings: 4 Cups
  • Preparation Time:

Ingredients

  • 3 Tbsp olive oil
  • 1 medium onion, chopped
  • Kosher salt and freshly ground pepper
  • 2 garlic cloves, finely minced
  • 1 medium sized eggplant - about 1 lb, cut into 1/2-inch cubes
  • 6 plum tomatoes, finely chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup walnuts or pinenuts
  • 1/4 cup pitted green olives, chopped
  • 1/4 cup raisins
  • 2 to 3 Tbsp sugar
  • 2 Tbsp capers, drained
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  • Heat oil in a large skillet over medium heat.
  • Add onion, season with salt and pepper.
  • Cook, stirring occasionally until the onion begins to soften - about 5 minutes.
  • Add the garlic.
  • Cook a couple minutes more.
  • Add eggplant and tomatoes.
  • Cover.
  • Cook, stirring occasionally until eggplant is very soft, about 15 minutes.
  • Add vinegar, nuts, olives, raisins, sugar, and capers.
  • Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes.
  • Remove from heat and let cool to room temperature.
  • Mix in the parsley.
  • Season with salt and pepper to taste.
  • Relish can be refrigerated, covered, up to 5 days.
  • Serve with toasted French baguette slices, bread sticks

Notes

Categories: Appetizer  Spread 
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