Recipe Archives->Dips->Eggplant Relish 01

Sicilian Eggplant Relish
Makes 3-4 quarts

4 medium eggplants peeled and diced in 1/2 inch pieces
4 medium onions (tennis-ball size) diced
4 large stalks celery diced
12 green olives, pitted and chopped
1-1/2 cups extra virgin olive oil
1/2 cup capers, drained
1/2 cup red wine vinegar
1/4 cup sugar
1 cup tomato sauce
1/3 cup pine nuts
3/4 tsp salt
1/2 tsp black pepper

Heat 1 cup of the oil in a large pan and add the eggplant. Cook
over medium heat, stirring frequently, until the eggplant is about
half cooked but not browned. Remove from pan. Add remaining 1/2
cup oil to pan with onions and cook, stirring occasionally, until
the onions are just beginning to brown. Add celery and tomato sauce
and cook until celery is tender, adding a little water if things
get too dry. Heat vinegar in microwave and dissolve sugar in it.
Add to eggplant along with all remaining ingredients and simmer
slowly for 20 minutes, stirring frequently.

Printable version: eggplant-relish01.txt.