Print Friendly Recipe
- Eggplant relish, but cooked
- 1 eggplant, peeled if desired, and chopped into 1/2 inch dice
- 1/4 c olive oil
- 1 small onion, peeled and diced
- 1 medium stalk celery, diced
- 1 lb (.5 kg) canned tomatoes, drained and mashed
- 6-8 anchovies (packed in olive oil), mashed
- 2 tbsp (30 ml) sugar
- 1/4 cup (60 ml) good wine vinegar, red or white
- 3 or 4 tbsp (60 ml) capers
- Dice the eggplant as listed above.
- Salt generously and put into a colander.
- Drain for approx 1/2 hour.
- Put olive oil, onion and celery into a large, heavy fry pan or skillet.
- Saute until limp.
- Remove onion/celery.
- Add eggplant and saute until greyed.
- Re-add onion/celery and the remaining ingredients.
- Simmer 10 minutes.
- Let sit, preferably let the flavors develop overnight.
- This is cooked, I know. But other than that it sounds just like what you need, even to letting the flavors develop (which I suppose you could do in a canning jar. Perhaps that recipe was an uncooked variation of caponata, since I don't really see that any of those ingredients actually *need* to be cooked. You may have already thought of this, you may not. Anyway, try it and see!
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.