Eggplant (Aubergine) & Olive Relish

1. 1

   Coarsely chop the eggplant and sprinkle lightly with salt.

2. 2

   Place in a colander and stand for 10 minutes.

3. 3

   Rinse well under cold water, drain and pat dry with paper towel.

4. 4

   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.

5. 5

   Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.

6. 6

   Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.

7. 7

   Stir in the olives and oregano and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.