Auntie Anns Eggplant Relish Food

EGGPLANT RELISH

Steps:

• Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
• To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
• Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.

EGGPLANT RELISH

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.

AUNTIE ANN'S EGGPLANT RELISH

Steps:

• In a Dutch oven, combine the first 11 ingredients mix well. Bring to a boil. Reduce heat cover and simmer for 20 minutes or until vegetables are tender. Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool.© Copyright Reiman Publications, 1993-1997

MEDITERRANEAN EGGPLANT RELISH

Steps:

• Preheat oven to 450°F with racks in middle and upper third.
• Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
• Turn on broiler.
• Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
• Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.