Categories: pickles-relish
Ingredients
- 2 medium-size eggplant, un-pared, cut in cubes
- 3 Tbsp. salt
- 1/3 cup olive oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 can (1 lb.) tomato puree
- 1/2 cup diced celery
- 1/2 cup sliced stuffed olives
- 1/4 cup chopped parsley
- 1/4 cup cider vinegar
- 1 Tbsp. sugar
- 1/8 tsp. pepper
Directions
- Place eggplant in bowl; sprinkle with salt. Set aside for 2 hours. Drain.
- Sauté half the eggplant in 2 tablespoons olive oil. Remove eggplant from skillet with slotted spoon. Drain on paper towels.
- Sauté remaining eggplant in 2 tablespoons olive oil. Drain. Add remaining oil to skillet. Sauté onion and garlic over medium heat 3 minutes. Add eggplant and remaining ingredients. Cover, simmer 10 minutes, stirring occasionally. Pack hot mixture into sterilized jars. Seal. Allow to cool to room temperature. Store in refrigerator.
-
makes 5 half-pints