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Auntie Ann's Eggplant Relish

 Auntie Ann's Eggplant Relish
"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!"
10-12 ServingsPrep: 10 min. Cook: 25 + cooling


  • 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


  • 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).

2 of 2

Auntie Ann's Eggplant Relish (continued)

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.