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Chilled Eggplant Relish Recipe
|Eggplant cubes||3 Cup (48 tbs)|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Thinly sliced onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Diced celery||1 Cup (16 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Wine vinegar||2 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Black olives||8 , pitted and cut into halves|
|Drained capers||1 Tablespoon|
|Pignolias||1 Ounce, lightly toasted (Pine Nuts)|
Serving size: Complete recipe
Calories 659 Calories from Fat 417
% Daily Value*
Total Fat 49 g75.6%
Saturated Fat 5.7 g28.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2688.2 mg112%
Total Carbohydrates 55 g18.3%
Dietary Fiber 17.6 g70.4%
Sugars 22.6 g
Protein 11 g21.2%
Vitamin A 42.3% Vitamin C 74.2%
Calcium 18.9% Iron 15.3%
*Based on a 2000 Calorie diet
Pat dry and set aside.
In 9- or 10-inch skillet heat oil over medium heat; add onions and garlic and saute until onions are translucent, 3 to 5 minutes.
Add eggplant and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes; stir in celery and tomatoes, cover pan, and let simmer until celery is tender, about 15 minutes.
Stir in vinegar and sugar and cook, uncovered, for 5 minutes longer.
Remove from heat and add olives, capers, and pignolias, tossing to combine; transfer to a glass, plastic, or stainless-steel container, cover, and refrigerate until chilled.