Eggplant (Aubergine) & Olive Relish

Recipe by JustJanS
READY IN: 40mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coarsely chop the eggplant and sprinkle lightly with salt.
  • Place in a colander and stand for 10 minutes.
  • Rinse well under cold water, drain and pat dry with paper towel.
  • 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.
  • Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
  • Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
  • Stir in the olives and oregano and serve warm or at room temperature.
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