Description:

Eggplant relish, but cooked

Source:

Jennifer

Serves/Makes:Appetizers

Ingredients

• 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

Preparation

• 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.
• Cool.
• Let sit, preferably let the flavors develop overnight.

Comments

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!