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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
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