Lusty Eggplant Relish

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Lusty Eggplant Relish Ingredients

3 lb Eggplants	1 ts Oregano leaves or
2 tb Salt	1 ts Dried oregano
1/3 c Extra virgin olive oil	1 ts Capers, drained
1 sm Onion, thinly sliced	1/2 ts Dried hot red pepper flakes
1 sm Red bell pepper, julienned	3 c White wine vinegar
6 Garlic cloves, thinly sliced	2 tb Sugar

Instructions for Lusty Eggplant Relish

1. 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. 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 1/4 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" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized

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