|Extra virgin olive oil||3 Tablespoon|
|Onion||1 , minced|
|Celery stalks||5 , chopped|
|Chopped mushrooms||1 Cup (16 tbs)|
|Tomato||1 Large, chopped|
|Freshly squeezed lemon juice||2 Tablespoon|
|Tomato juice||1⁄3 Cup (5.33 tbs)|
|Dried oregano||3⁄4 Teaspoon|
|Dried basil||3⁄4 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Peel eggplant and cut into 1/2-inch slices.
Discard end pieces.
Brush eggplant slices lightly with olive oil.
Preheat stovetop grill.
Cook eggplant over medium-high heat until tender.
Eggplant will brown outside and be tender inside.
Remove eggplant from grill and mash in a bowl.
Combine remaining ingredients and mix well.
Taste and adjust seasonings.
Cover eggplant relish and refrigerate until serving time.
Stir before serving.