| previous | next |
Title: Lusty Eggplant Relish
Categories: Relish Pickle Condiment
Yield: 1 Servings
| 3 | lb | Eggplants |
| 2 | tb | Salt |
| 1/3 | c | Extra virgin olive oil |
| 1 | sm | Onion -- thinly sliced |
| 1 | sm | Red bell pepper -- seeded |
| And julienned | ||
| 6 | Garlic cloves -- thinly | |
| Sliced | ||
| 1 | tb | Oregano leaves or |
| 1 | tb | Dried oregano |
| 1 | tb | Capers -- drained |
| 1/2 | ts | Dried hot red pepper flakes |
| 3 | c | White wine vinegar |
| 2 | tb | Sugar |
1. Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches long. Place the eggplant in a colander, add the salt and toss well. Cover the colander, place over a large bowl, and let stand 1 hour.
2. Combine the oil, onion, pepper and garlic in a large, heavy, non-reactive Dutch oven or deep skillet, place over medium heat, and saute the mixture for 5 minutes. Add the eggplant and saute until golden on all sides, about 5 minutes. Stir in the oregano, capers and hot pepper flakes.
3. Remove the pan from the heat and divide the eggplant mixture among 6 sterilized half-pint jars.
4. Return the Dutch oven to the stove and add the vinegar and sugar. Turn
the heat up to high and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and spoon the liquid mixture equally into the 6 eggplant jars, leaving a 1/4 inch head space in each jar.
5. Seal the jars and process in a boiling water bath for 15 minutes. Let cool and store in a cool, dark place for 2 to 3 weeks before using.
Recipe By : John Hadamuscin in "From My House To Yours"