Recipes
EGGPLANT RELISH
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- Servings: 4 Cups
- 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
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
