Eggplant (Aubergine) & Olive Relish - cooking recipe

Ingredients

2 medium eggplants (about 700g)
salt, for degorging
125 ml olive oil
1 medium red capsicum, quartered, deseeded, roughly chopped
2 garlic cloves, finely crushed
55 g kalamata olives, pitted and coarsely chopped
2 tablespoons fresh oregano leaves

Preparation

Coarsely chop the eggplant and sprinkle lightly with salt.
Place in a colander and stand for 10 minutes.
Rinse well under cold water, drain and pat dry with paper towel.
Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
Stir in the olives and oregano and serve warm or at room temperature.