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| Ingredients: |
(Eggplant Relish)
1/4 c. olive oil
1 lg. onion, chopped
1-1/2 c. celery, coarsely chopped
2 cloves garlic, crushed
2 c. peeled & diced eggplant
1 lg. red or green pepper, chopped
1/2 c. chopped black olives
2 tbsp. capers
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4 lg. tomatoes, chopped
1 8-oz. can tomato sauce
1/4 c. red wine vinegar
1/4 c. sugar
3 tsp. chopped fresh basil
pepper to taste |
| Cooking
Instructions: |
Sprinkle eggplant with salt & let drain for 20 minutes, then pat dry.
Heat oil in lg. frypan - when hot, add garlic, onion & celery; saut? till soft.
Add tomatoes, eggplant & pepper and saut? 10 minutes.
Add rest of ingredients, lower heat & simmer for 20 minutes or more. Should be thick and condensed.
Chill.
Serve at room temperature with crackers or good Italian bread.
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