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 Eggplant Relish
     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  
Eggplant Relish
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
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