Eggplant Relish  Ingredients:       3 Tbsp olive oil    1 medium onion, chopped       2 garlic cloves, finely minced    Kosher salt and freshly ground pepper       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

Preparation:

1 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. 2 Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes. 3 Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes. 4 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. Makes 4 cups. Serve with toasted French baguette slices, bread sticks, on a sandwich, or with fish or chicken.

Categories:  Appetizer, Condiments or spreads, Side Dish, Side Dishes, Skillet, stove top

Estimated Serving:  8

Estimated preparation time:  30 min.

Language:  English

Shared by:  Jilly    2010/01/24