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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Eggplant Relish Recipe

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This recipe for Italian 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:  
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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