Sicilian Eggplant Relish
Instructions:
- 1/2 Cup Olive oil
- 1 Medium Eggplant; peeled and small diced
- Salt
- Freshly ground black pepper
- 1 Cup Small diced onions
- 1 Cup Small diced celery
- 2 Cup Fresh tomatoes; peeled, seeded and small diced
- 10 Calamata olives; pitted and halved
- 10 Sicilian olives; pitted and halved
- 1/4 Cup White raisins; soaked in water for 20 minutes, drained
- 1 Tablespoon Capers
- 2 Tablespoon Red wine vinegar
- 2 Tablespoon Toasted pine nuts
- In a large saute pan, over medium heat, add 1/4 cup of the olive oil.
- When the oil is hot, add the eggplant. Season with salt and pepper.
- Saute until the eggplant is soft, about 15 minutes, stirring occasionally.
- Remove the eggplant and set aside.
- In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions.
- Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes.
- Remove the onions and set aside.
- In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the celery. Season with salt and pepper. Saute until wilted, about 3 minutes.
- Remove from the pan and set aside. In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil.
- When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts.
- Season with salt and pepper. Cook for about 15 minutes.
- Remove from the heat and turn into a serving bowl. Cool the mixture slightly and serve with crusty bread.
- This dish is a great side dish for roasted meats or seafood.
- Yield: 8 to 10 servings