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Tag Archives: Eggplant Relish

Eggplant Relish Recipe

Eggplant Relish Ingredients

  • Eggplant Relish Recipe
    Eggplant Relish Recipe

    3 Tbsp olive oil

  • 1 medium onion, chopped
  • 2 garlic cloves, finely minced
  • Kosher salt and freshly ground pepper
  • 1 medium sized eggplant – about 1 lb, cut into 1/2-inch cubes
  • 6 plum tomatoes, finely chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup walnuts or pinenuts
  • 1/4 cup pitted green olives, chopped
  • 1/4 cup raisins
  • 2 to 3 Tbsp sugar
  • 2 Tbsp capers, drained
  • 1/4 cup chopped fresh flat-leaf parsley

How to make Eggplant Relish

  • Heat oil in a large skillet over medium heat. Add onion, season with salt and pepper. Cook, stirring occasionally until the onion begins to soften – about 5 minutes. Add the garlic. Cook a couple minutes more.
  • Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes.
  • Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes.
  • Remove from heat and let cool to room temperature. Mix in the parsley. Season with salt and pepper to taste. Relish can be refrigerated, covered, up to 5 days.
  • Makes 4 cups. Serve with toasted French baguette slices, bread sticks, on a sandwich, or with fish or chicken.
  • Eggplant Relish is ready to serve.