Auntie Ann's Eggplant Relish Recipe

Auntie Ann's Eggplant Relish Recipe photo by Taste of Home

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"THIS IS my favorite of Auntie Ann's dishes, and one that I enjoy making, too! Only difference is, my aunt likes to serve it cold, as relish, and I prefer to serve it warm. On a piece of garlic toast, it makes a wonderful appetizer!"

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Auntie Ann's Eggplant Relish Recipe

Prep: 10 min. Cook: 25 + cooling

Yield: 10-12 Servings

10 25 35

Ingredients

1 medium eggplant, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1 cup chopped fresh mushrooms
1 green or sweet red pepper, chopped
1 cup pitted ripe olives, sliced
4 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons ketchup
2 teaspoons red wine vinegar
1 teaspoon sugar, optional
Few drops hot pepper sauce

Directions

In a Dutch oven, combine the vegetables, olives, garlic, tomato sauce, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool. Store in the refrigerator for up to 1 week. Yield: 10-12 servings (about 6 cups).

If Cooking for Two: Relish will keep for up to a week stored in a covered container in the refrigerator.

Nutritional Facts 2 tablespoons equals 42 calories, 1 g fat (trace saturated fat), 0 cholesterol, 318 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Auntie Ann's Eggplant Relish in Reminisce Extra October 1993, p47