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.