Lusty Eggplant Relish

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Lusty Eggplant Relish

 

3 lbs. eggplants

2 tbsps. salt

1/3 cup extra virgin olive oil

1 small onion, thinly sliced

1 small red bell pepper, julienned

6 garlic cloves, thinly sliced

1 tsp. oregano leaves or 1 tsp. dried oregano

1 tsp. capers, drained

1/2 tsp. dried hot red pepper flakes

3 cups white wine vinegar

2 tbsps. sugar

 

Peel the eggplant and cut into 1/8 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.

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.

Remove the pan from the heat and divide the eggplant mixture among 6 sterilized

half-pint jars.

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 1/4 inch head space in each jar.

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.

 

 

 

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