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Eggplant Relish




Source of Recipe


Internet


List of Ingredients




2 cups diced celery
1/2 cup extra virgin olive oil
1 large or 2 medium eggplants, peeled and diced (about 6 cups)
1 onion, chopped
2 Tbsp. tomato paste
3/4 cup water
1/3 cup red wine vinegar
1 Tbsp. sugar
1/2 cup chopped pitted green olives
1 Tbsp. capers
1 Tbsp. chopped fresh parsley


Recipe



Saute the celery in the olive oil until soft and translucent, about 6 minutes. Remove the celery and set aside. Saute the diced eggplant in the same pan until soft; remove from the pan and drain on paper towels to remove excess oil. Saute the onion in the same pan until soft. Mix the tomato paste with the water, add the mixture to the pan with the vinegar and sugar, and simmer 15 minutes. Ad the eggplant and celery, and the olives, capers, and parsley. Cook an additional 10 minutes. Serve warm or cold.

Makes 24 small portions