Auntie Ann's Eggplant Relish Recipe

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

Read Reviews
5 1 1
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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!"
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 + cooling

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

Nutritional Facts

2 tablespoons: 42 calories, 1g fat (0 saturated fat), 0 cholesterol, 318mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Auntie Ann's Eggplant Relish in Reminisce Extra October 1993, p47

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Isolda User ID: 2915263 42532
Reviewed Feb. 5, 2010

"I find this rather addictive! It's so tasty. I'm including it in the forthcoming Super Bowl spread. The guys always enjoy it."

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