This rich, savory relish will keep for weeks in your refrigerator
if there's any left over.
Ingredients:
2 medium eggplant, sliced and then diced
1/2 c. olive oil
2 large onions
2 c. celery
16 oz. can tomatoes, strained and chopped
salt and pepper to taste
2 T. sugar
4 T. vinegar
1/4 c. green (salad) olives
capers to taste
Directions:
1 - Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown.
3 - During last 3 minutes of browning, add onions.
4 - Then add tomatoes and celery and simmer for 15 minutes.
5 - Add vinegar, sugar, salt and pepper, olives and capers.
6 - Simmer 20 minutes longer over low heat.
7 - Tastes best when served at room temperatures on crackers or crusty Italian bread.
