Eggplant (Aubergine) & Olive Relish

Total Time
10 mins
30 mins

Great with crusty bread, or BBQued lamb or chicken. Prep time doesn't include degorging or cooling time.

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  1. Coarsely chop the eggplant and sprinkle lightly with salt.
  2. Place in a colander and stand for 10 minutes.
  3. Rinse well under cold water, drain and pat dry with paper towel.
  4. Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
  5. Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
  6. Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
  7. Stir in the olives and oregano and serve warm or at room temperature.