EGGPLANT RELISH

Eggplant Relish image

Provided by Martha Stewart

Time 1h30m

Yield Makes 4 cups

Number Of Ingredients 12

Previous Next

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

Steps:

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.