AUNTIE ANN'S EGGPLANT RELISH

Auntie Ann's Eggplant Relish image

"THIS IS my favorite of Auntie Ann's dishes, and one that I enjoy making, too! Only difference is, my aunt likes to serve it cold, as relish, and I prefer to serve it warm. On a piece of garlic toast, it makes a wonderful appetizer!"

Provided by Taste of Home

Time 35m

Yield 10-12 servings (about 6 cups).

Number Of Ingredients 15

Previous Next

Ingredients

1 medium eggplant, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1 cup chopped fresh mushrooms
1 green or sweet red pepper, chopped
1 cup pitted ripe olives, sliced
4 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons ketchup
2 teaspoons red wine vinegar
1 teaspoon sugar, optional
Few drops hot pepper sauce

Steps:

In a Dutch oven, combine the vegetables, olives, garlic, tomato sauce, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool. Store in the refrigerator for up to 1 week.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.