Plain.Recipes

Eggplant Relish

Source: www.cookbooks.com/Recipe-Details.aspx?id=530204

Ingredients

  1. 2 lb. eggplant, cut in 1-inch cubes
  2. 1/2 c. olive oil
  3. 1 large, chopped onion
  4. 1 c. chopped celery
  5. 3 1/2 oz. tomato paste
  6. 1 c. water
  7. 1 lb. green olives
  8. 2 oz. jar capers
  9. salt and pepper to taste
  10. 1 heaping tsp. sugar
  11. 1/4 c. wine vinegar

Directions

  1. Heat olive oil in a large skillet.
  2. Add onion and celery and cook until almost tender.
  3. Remove onion and celery and place in a bowl.
  4. In the same skillet, saute eggplant until light brown. Remove.
  5. In same pan over medium flame, place tomato paste and water; stir until dissolved.
  6. Add olives, eggplant, capers, onion, celery, salt and pepper.
  7. Mix well.
  8. Bring to a boil over high flame.
  9. Lower flame; simmer for 5 minutes, then add sugar and vinegar.
  10. Stir and cook for 1/2 minute.
  11. Remove and allow to cool. Makes about 2 quarts.