Eggplant Pepper Relish Food

SAUTEED EGGPLANT WITH RED PEPPER RELISH

Steps:

• Cut the eggplant into 1/2-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes. Heat the olive oil in a medium-size skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the celery and cook 1 to 2 minutes. Add the anchovies, red peppers and capers. Cook, stirring to combine flavors, for 1 to 2 minutes. Stir in the parsley, basil and salt and pepper to taste. Keep warm if desired.
• Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray. Add to the pan and saute until nicely browned, about 4 to 5 minutes per side. Remove from the pan and divide among 4 plates. Top each with some of the red pepper relish. Serve hot or cold.

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.

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.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED PEPPER RELISH

Steps:

• For the mayonnaise mixture: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper. Refrigerate for at least 30 minutes before using.
• For the roasted pepper relish: Combine the basil, vinegar, oil and peppers in a small bowl and season with salt and pepper. Let sit at room temperature while you assemble the sandwiches.
• Preheat a grill on medium-high heat.
• For the grilled eggplant: Brush the eggplant slices with oil and sprinkle with salt and pepper. Cook until grill marks appear, 1 to 2 minutes per side.
• For the sandwiches: Brush the cut sides of the bread with oil and season with salt and pepper. Place on the grill cut-side down to warm through and crisp slightly, about 30 seconds.
• Spread the bread with the mayonnaise mixture and top the bottom halves with the grilled eggplant, roasted pepper relish, mozzarella slices, arugula and basil. Cover with the tops of the bread. Place the sandwiches on the grill, weigh them down with a brick wrapped in foil and cook until pressed and the cheese has melted, flipping once, about 6 minutes. (They can also be cooked on a panini press.)
• Slice in half crosswise and serve.

EGGPLANT RELISH

Steps:

• Prehaet oven to 375°F.
• In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
• With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.
• Cook onion and pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool.
• Season with salt and pepper to taste.
• Cover and refrigerate overnight.
• To serve, let stand at room temperature 30 minutes. Stir in parsley.
• Serve with toasted baguetes slices.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

EGGPLANT PEPPER RELISH

Steps:

• Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
• Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
• In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.

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.

ROASTED EGGPLANT AND RED PEPPER TOPPING

Steps:

• Preheat oven to 450°F.
• Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.

AUNTIE ANN'S EGGPLANT RELISH

Steps:

• In a Dutch oven, combine the vegetables, olives, garlic, tomato sauce, water, oregano and salt. 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. Store in the refrigerator for up to 1 week.