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| Lusty Eggplant Relish Recipe |
Category: Condiments
Rating:
N/A
Servings: 1
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Ingredients
3 lb eggplants
2 tablespoon salt
1/3 cup extra virgin olive oil
1 small onion, thinly sliced
1 small red bell pepper, julienned
6 garlic cloves, thinly sliced
1 teaspoon oregano leaves or
1 teaspoon dried oregano
1 teaspoon capers, drained
1/2 teaspoon dried hot red pepper flakes
3 cup white wine vinegar
2 tablespoon sugar
Cooking Directions:
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.
SOURCE: John Hadamuscin in "From My House To Yours"
condiments,relishes,vegetarian
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