Lusty eggplant relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Eggplants |
| 2 | tablespoons | Salt |
| ⅓ | cup | Extra virgin olive oil |
| 1 | small | Onion, thinly sliced |
| 1 | small | Red bell pepper, julienned |
| 6 | Garlic cloves, thinly sliced | |
| 1 | teaspoon | Oregano leaves or |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Capers, drained |
| ½ | teaspoon | Dried hot red pepper flakes |
| 3 | cups | White wine vinegar |
| 2 | tablespoons | Sugar |
Directions
1. Peel the eggplant and cut into ⅛ inch julienne strips about 2 inches long. Place the eggplant in a colander, add the salt and toss well. Cover the colander, place over a large bowl, and let stand 1 hour.
2. Combine the oil, onion, pepper and garlic in a large, heavy, non-reactive Dutch oven or deep skillet, place over medium heat, and saute the mixture for 5 minutes. Add the eggplant and saute until golden on all sides, about 5 minutes. Stir in the oregano, capers, and hot pepper flakes.
3. Remove the pan from the heat and divide the eggplant mixture among 6 sterilized half-pint jars.
4. Return the Dutch oven to the stove and add the vinegar and sugar.
Turn the heat up to high and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and spoon the liquid mixture equally into the 6 eggplant jars, leaving a ¼ inch head space in each jar.
5. Seal the jars and process in a boiling water bath for 15 minutes.
Let cool and store in a cool, dark place for 2 to 3 weeks before using.
SOURCE: John Hadamuscin in "From My House To Yours"