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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eggplant Relish Recipe

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This recipe for Eggplant Relish is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup extra virgin olive oil
3 cups eggplant, peeled, cut into 1/2-inch cubes
1/3 cup green peppers, chopped
1 medium onion, chopped
3 garlic cloves, pressed
6 oz. can tomato paste
3/4 cup mushrooms, sliced
1/2 cup black olives, sliced
1/4 cup water
2 tbsp. red wine vinegar
1 1/2 tsp. sugar
1 tsp. seasoned salt
1/2 tsp. oregano
1/4 tsp. pepper

Directions:
Directions:
Pour oil in skillet. Add eggplant, green pepper, onion and garlic. Cover and gently cook on medium heat for 10 minutes, stirring occasionally. Add remaining ingredients. Cover and simmer for 30 minutes longer. Turn into covered dish; refrigerate overnight to blend flavors. Serve with crackers and chips.

Personal Notes:
Personal Notes:
The original eggplant relish recipe was served cold with crackers, but I made a few changes and love to serve it hot as well. It definitely improves after being refrigerated overnight, but there are not usually a lot of leftovers since it's so tasty right after you make it!

 

 

 

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