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.

Everyday Food, July/August 2005

Gallery

Credit: Krause, Johansen

Recipe Summary

prep:
30 mins
total:
1 hr 30 mins
Yield:
Makes 4 cups
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Ingredients

Directions

  • 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.

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  • 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.

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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Reviews

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