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Eggplant Relish

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.

  • Prep:
  • 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


  1. 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.

  2. Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.

  3. 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.

  4. 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.

Cook's Notes

If vegetables begin to stick to the bottom of the skillet during cooking, add a splash of water, and scrape up the bits with a wooden spoon.

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