This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
- Total Time:
- Yield: Makes 4 cups
Photography: Krause, Johansen
Source: Everyday Food, July/August 2005
- 3 tablespoons olive oil
- 2 garlic cloves, smashed
- Coarse salt and ground pepper
- 1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
- 6 plum tomatoes, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup pine nuts
- 1/4 cup pitted green olives, chopped
- 1/4 cup golden raisins
- 2 to 3 tablespoons sugar
- 2 tablespoons capers, drained and rinsed
- 1/4 cup chopped fresh flat-leaf parsley
Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.
Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.