Eggplant Relish Recipe

Name: Eggplant Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. eggplant, cut in 1-inch cubes; 1/2 c. olive oil; 1 large, chopped onion; 1 c. chopped celery; 3 1/2 oz. tomato paste; 1 c. water; 1 lb. green olives; 2 oz. jar capers; salt and pepper to taste; 1 heaping tsp. sugar; 1/4 c. wine vinegar

Servings: persons

2 lb. eggplant, cut in 1-inch cubes
1/2 c. olive oil
1 large, chopped onion
1 c. chopped celery
3 1/2 oz. tomato paste
1 c. water
1 lb. green olives
2 oz. jar capers
salt and pepper to taste
1 heaping tsp. sugar
1/4 c. wine vinegar

1
Heat olive oil in a large skillet.
2
Add onion and celery and cook until almost tender.
3
Remove onion and celery and place in a bowl.
4
In the same skillet, saute eggplant until light brown. Remove.
5
In same pan over medium flame, place tomato paste and water; stir until dissolved.
6
Add olives, eggplant, capers, onion, celery, salt and pepper.
7
Mix well.
8
Bring to a boil over high flame.
9
Lower flame; simmer for 5 minutes, then add sugar and vinegar.
10
Stir and cook for 1/2 minute.
11
Remove and allow to cool. Makes about 2 quarts.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. eggplant, cut in 1-inch cubes, 1/2 c. olive oil, 1 large, chopped onion, 1 c. chopped celery, and more.

Yes, Eggplant Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Relish

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