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

1. Place eggplant in bowl; sprinkle with salt. Set aside for 2 hours. Drain.
2. Sauté half the eggplant in 2 tablespoons olive oil. Remove eggplant from skillet with slotted spoon. Drain on paper towels.
3. 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.

4. makes 5 half-pints

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