Eggplant Relish - cooking recipe

Ingredients
    2 lb. eggplant, cut in 1-inch cubes
    1/2 c. olive oil
    1 large, chopped onion
    1 c. chopped celery
    3 1/2 oz. tomato paste
    1 c. water
    1 lb. green olives
    2 oz. jar capers
    salt and pepper to taste
    1 heaping tsp. sugar
    1/4 c. wine vinegar
Preparation
    Heat olive oil in a large skillet.
    Add onion and celery and cook until almost tender.
    Remove onion and celery and place in a bowl.
    In the same skillet, saute eggplant until light brown. Remove.
    In same pan over medium flame, place tomato paste and water; stir until dissolved.
    Add olives, eggplant, capers, onion, celery, salt and pepper.
    Mix well.
    Bring to a boil over high flame.
    Lower flame; simmer for 5 minutes, then add sugar and vinegar.
    Stir and cook for 1/2 minute.
    Remove and allow to cool. Makes about 2 quarts.

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