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Eggplant Relish
Credit:
Krause, Johansen
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
3 tablespoons olive oil
2 garlic cloves, smashed
Coarse salt and ground pepper
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
1/4 cup golden raisins
2 to 3 tablespoons sugar
2 tablespoons capers, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
Cook's Notes
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.
Gallery
Eggplant Relish
Credit:
Krause, Johansen
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
Gallery
Eggplant Relish
Credit:
Krause, Johansen
Eggplant Relish
Credit:
Krause, Johansen
Eggplant Relish
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 4 cups
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, smashed
- Coarse salt and ground pepper
- 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
- 1/4 cup golden raisins
- 2 to 3 tablespoons sugar
- 2 tablespoons capers, drained and rinsed
- 1/4 cup chopped fresh flat-leaf parsley
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 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.
Cook's Notes
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.
Cook’s Notes
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Eggplant Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Eggplant Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
