You are here

Chilled Eggplant Relish

Diet.Guru's picture
Ingredients
  Eggplant cubes 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Thinly sliced onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Diced celery 1 Cup (16 tbs)
  Chopped tomatoes 1 Cup (16 tbs)
  Wine vinegar 2 Teaspoon
  Granulated sugar 1 Teaspoon
  Black olives 8 , pitted and cut into halves
  Drained capers 1 Tablespoon
  Pignolias 1 Ounce, lightly toasted (Pine Nuts)
Directions

On paper towels arrange eggplant in a single layer; sprinkle with salt and let stand for at least 1 hour.
Pat dry and set aside.
In 9- or 10-inch skillet heat oil over medium heat; add onions and garlic and saute until onions are translucent, 3 to 5 minutes.
Add eggplant and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes; stir in celery and tomatoes, cover pan, and let simmer until celery is tender, about 15 minutes.
Stir in vinegar and sugar and cook, uncovered, for 5 minutes longer.
Remove from heat and add olives, capers, and pignolias, tossing to combine; transfer to a glass, plastic, or stainless-steel container, cover, and refrigerate until chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Eggplant

Rate It

Your rating: None
4.1125
Average: 4.1 (16 votes)