Auntie Ann's Eggplant Relish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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THIS IS my favorite of Auntie Ann's dishes, and one that I enjoy making, too! Only difference is, my aunt likes to serve it cold, as relish, and I prefer to serve it warm. On a piece of garlic toast, it makes a wonderful appetizer! Ingredients:
1 medium eggplant, peeled and cubed |
1 medium onion, chopped |
1 celery rib, chopped |
1 cup chopped fresh mushrooms |
1 green or sweet red pepper, chopped |
1 cup pitted ripe olives, sliced |
4 garlic cloves, minced |
1 can (8 ounces) tomato sauce |
1/2 cup water |
1 teaspoon dried oregano |
1/2 teaspoon salt |
2 tablespoons ketchup |
2 teaspoons red wine vinegar |
1 teaspoon sugar, optional |
few drops hot pepper sauce |
Directions:
1. 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.
2. 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. Yield: 10-12 servings (about 6 cups).
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