Eggplant Relish

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles-relish

Ingredients

  • 2 medium-size eggplant, un-pared, cut in cubes
  • 3 Tbsp. salt
  • 1/3 cup olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 can (1 lb.) tomato puree
  • 1/2 cup diced celery
  • 1/2 cup sliced stuffed olives
  • 1/4 cup chopped parsley
  • 1/4 cup cider vinegar
  • 1 Tbsp. sugar
  • 1/8 tsp. pepper

Directions

  1. Place eggplant in bowl; sprinkle with salt. Set aside for 2 hours. Drain.
  2. Sauté half the eggplant in 2 tablespoons olive oil. Remove eggplant from skillet with slotted spoon. Drain on paper towels.
  3. Sauté remaining eggplant in 2 tablespoons olive oil. Drain. Add remaining oil to skillet. Sauté onion and garlic over medium heat 3 minutes. Add eggplant and remaining ingredients. Cover, simmer 10 minutes, stirring occasionally. Pack hot mixture into sterilized jars. Seal. Allow to cool to room temperature. Store in refrigerator.

  4. makes 5 half-pints

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