1 medium eggplant (about 1 pound), cut into 1/2 -inch cubes
6 plum tomatoes, finely chopped
1/4 cup red-wine vinegar
1/4 cup pine nuts
1/4 cup pitted green olives, chopped
1/44 cup golden raisins
2-3 tbsp sugar
2 tbsp caper, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
Instructions
Heat oilin a large skillet over medium heat. Add onion and garlic, season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6-8 minutes.
Add eggplant and tomatoes. Cover, cook, stirring occasionally, until eggplant is very soft, 10-15 minutes.
Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down. 10-12 minutes.
Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.
Note-
If vegetables begin to stick to the bottom of the skillet during cooking, add a splash of water, and scrape up the bits with a wooden spoon.
Originally Submitted
5/26/2011
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