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Italian Eggplant Relish Recipe

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This recipe for Italian Eggplant Relish, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deanne

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggplants, peeled and diced
1 tbsp. salt
1 large celery stalk, cut in pieces
2/3 cup oil
10 to 12 cloves garlic, chopped
6 hot peppers, cut in pieces with scissors
1 tsp. oregano

Directions:
Directions:
In a large bowl, add eggplant, celery and salt; mix well. Put all the ingredients in a colander to drain. Cover with plate and weigh it down with something heavy. Let drain for about 5 hours or overnight. Squeeze eggplant until dry. In a heavy pot, add oil, eggplant, garlic, hot peppers, oregano and celery. Simmer for 20 minutes, stirring often. Have 4-pint jars with lids washed and sterilized in hot water. Fill jars with eggplant mixture to 1/4 inch from the top; wipe and seal. Let stand for about a week in the refrigerator before using.

Personal Notes:
Personal Notes:
When I mentioned our Grandmother Angela's eggplant relish recipe to my Italian neighbor, she said that in her version she cooked the eggplant. So the next day I found her handwritten recipe in my mailbox. I included it in the cookbook, since within each Italian family "their recipe is always the best!"

 

 

 

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