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- 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!
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