Eggplant relish

1 servings

Ingredients

Quantity Ingredient
2 Eggplants
2 Onions, diced
5 Cloves garlic, diced
1 can Tomato paste (6 oz.)
½ cup Wine vinegar
1 Jar olive salad mix
2 Bell peppers, diced
2 Ribs celery, diced
1 can Tomato sauce (8 oz.)
½ cup Olive oil
½ cup Sugar
Salt, pepper, red pepper
½ teaspoon Oregano

Directions

Peel, dice and boil eggplant until tender. Drain and add remainder of ingreds. Cook 30 min. Celery should still be crunchy. Can or process in usual way. After opening, keep refrigerated. Serve chilled on crackers.

If you can't find olive salad mix in grocery store, chop enough pimento stuffed green olives (medium chop) to equal 1½ c.

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