Lusty Eggplant Relish Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Eggplants,
2 tbsp: Salt,
1/3 cup: Extra virgin olive oil,
1 small: Onion, thinly sliced
1 small: Red bell pepper, julienned
6: Garlic cloves, thinly sliced
1 tsp: Oregano leaves or,
1 tsp: Dried oregano,
1 tsp: Capers, drained
1/2 tsp: Dried hot red pepper flakes,
3 cup: White wine vinegar,
2 tbsp: Sugar,
Directions:
1. Peel the eggplant and cut into 1/8 inch julienne strips about 2
inches long. Place the eggplant in a colander, add the salt and toss
well. Cover the colander, place over a large bowl, and let stand 1
hour.
2. Combine the oil, onion, pepper and garlic in a large, heavy,
non-reactive Dutch oven or deep skillet, place over medium heat, and
saute the mixture for 5 minutes. Add the eggplant and saute until
golden on all sides, about 5 minutes. Stir in the oregano, capers,
and hot pepper flakes.
3. Remove the pan from the heat and divide the eggplant mixture among
6 sterilized half-pint jars.
4. Return the Dutch oven to the stove and add the vinegar and sugar.
Turn the heat up to high and bring the mixture to a boil. Reduce the
heat and simmer for 5 minutes. Remove the pan from the heat and spoon
the liquid mixture equally into the 6 eggplant jars, leaving a 1/4
inch head space in each jar.
5. Seal the jars and process in a boiling water bath for 15 minutes.
Let cool and store in a cool, dark place for 2 to 3 weeks before
using.
SOURCE: John Hadamuscin in "From My House To Yours"
Source from luhu.jp
inches long. Place the eggplant in a colander, add the salt and toss
well. Cover the colander, place over a large bowl, and let stand 1
hour.
2. Combine the oil, onion, pepper and garlic in a large, heavy,
non-reactive Dutch oven or deep skillet, place over medium heat, and
saute the mixture for 5 minutes. Add the eggplant and saute until
golden on all sides, about 5 minutes. Stir in the oregano, capers,
and hot pepper flakes.
3. Remove the pan from the heat and divide the eggplant mixture among
6 sterilized half-pint jars.
4. Return the Dutch oven to the stove and add the vinegar and sugar.
Turn the heat up to high and bring the mixture to a boil. Reduce the
heat and simmer for 5 minutes. Remove the pan from the heat and spoon
the liquid mixture equally into the 6 eggplant jars, leaving a 1/4
inch head space in each jar.
5. Seal the jars and process in a boiling water bath for 15 minutes.
Let cool and store in a cool, dark place for 2 to 3 weeks before
using.
SOURCE: John Hadamuscin in "From My House To Yours"
Source from luhu.jp