TNT sweet and sour eggplant relish

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

elaine l

Head Chef
Joined
Aug 10, 2006
Messages
2,098
I made this tonight to bring tomorrow to a Christmas party. I must say it is tasty!

1 med eggplant
kosher salt
1/2 cup olive oil
3 lg stalks celery
1 sm. onion
1/2 yellow pepper
1/2 red pepper
14 oz. can diced tomatoes
2 T wine vinegar
4 t sugar
2 anchovies
1/4 c. green olives (sliced)
3 T capers

Cut eggplant into 1" cubes. Spread cubes on baking sheet lined with paper towels. Sprinkle with 1 T salt. Let sit 1 hr.
Pat dry.
Heat oil in pan on med high heat. Work in batches. Fry until brown. Drain on paper towel.
Fry pepper, celery. Remove
Fry onion, add tomatoes, salt, vinegar, sugar, anchovies.
Simmer until thicken. Like tomato soup
Add veg, olives, capers. Simmer 5 min.

Cool. Fridge overnight.
 
Hmmmm, the ingredients of a tapenade ... PLUS!

Copied and saved for my summer eggplant crop! I might tweek this one!

Thanks, elaine!

Lee
 

Latest posts

Back
Top Bottom