Lusty Eggplant Relish
Description
This Mediterranean sauce features Eggplants, Salt, Extra virgin olive oil, Onion, thinly sliced. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches long.
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Place the eggplant in a colander, add the salt and toss well.
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Cover the colander, place over a large bowl, and let stand 1 hour.
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Combine the oil, onion, pepper and garlic in a large, heavy, non-reactive Dutch oven or deep skillet,
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place over medium
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heat , and saute the mixture for 5 minutes.
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Add the eggplant and saute until golden on all sides, about 5 minutes.
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Stir in the oregano, capers, and hot pepper flakes.
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Remove the pan from the heat and divide the eggplant mixture among 6 sterilized half-pint jars.
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Return the Dutch oven to the stove and add the vinegar and sugar.
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Turn the heat up to high and bring the mixture to a boil.
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Reduce the heat and simmer for 5 minutes.
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Remove the pan from the
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heat and spoon the liquid mixture equally into the 6 eggplant jars, leaving a 1/4 inch head space in each jar.
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Seal the jars and process in a boiling water bath for 15 minutes.
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Let cool and store in a cool, dark place for 2 to 3 weeks before using
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 347.9kcal
- % Daily Value *
- Total Fat 20.9g33%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 29268.4mg1220%
- Total Carbohydrate 34.2g12%
- Dietary Fiber 12.4g50%
- Sugars 21.5g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bell, boiling, capers, cloves, drained, dried, eggplant, eggplants, extra, flakes, hot, julienned, leaves, lusty, mediterranean, oil, olive, onion, oregano
