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Auntie Ann’s Eggplant Relish

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • Isolda
    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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