*  Exported from  MasterCook  *

                         LUSTY EGGPLANT RELISH

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Relishes                         Vegetarian
               Condiments

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3       lb           Eggplants
  2       tb           Salt
    1/3   c            Extra virgin olive oil
  1       sm           Onion, thinly sliced
  1       sm           Red bell pepper, julienned
  6                    Garlic cloves, thinly sliced
  1       t            Oregano leaves or
  1       t            Dried oregano
  1       t            Capers, drained
    1/2   ts           Dried hot red pepper flakes
  3       c            White wine vinegar
  2       tb           Sugar

 1. Peel the eggplant and cut into 1/8 inch julienne
 strips about 2 inches long.  Place the eggplant in a
 colander, add the salt and toss well. Cover the
 colander, place over a large bowl, and let stand 1
 hour.

 2. Combine the oil, onion, pepper and garlic in a
 large, heavy, non-reactive Dutch oven or deep skillet,
 place over medium heat, and saute the mixture for 5
 minutes. Add the eggplant and saute until golden on
 all sides, about 5 minutes. Stir in the oregano,
 capers, and hot pepper flakes.

 3. Remove the pan from the heat and divide the
 eggplant mixture among 6 sterilized half-pint jars.

 4. Return the Dutch oven to the stove and add the
 vinegar and sugar. Turn the heat up to high and bring
 the mixture to a boil.  Reduce the heat and simmer for
 5 minutes.  Remove the pan from the heat and spoon the
 liquid mixture equally into the 6 eggplant jars,
 leaving a 1/4 inch head space in each jar.

 5. Seal the jars and process in a boiling water bath
 for 15 minutes. Let cool and store in a cool, dark
 place for 2 to 3 weeks before using.

 SOURCE: John Hadamuscin in "From My House To Yours"



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