Eggplant relish
Recipe by Ekat
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
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.
5. Serve with toasted French baguette slices, bread sticks, on a sandwich, or with fish or chicken.
side dishes, eggplant May 02, 2013 15:30
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