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Eggplant Relish

  • 4servings
  • 25minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) extra-virgin olive oil

  2. 1 large (1 1/4 pounds ) eggplant , peeled and cut into 1/2-inch dice

  3. 2 clove(s) garlic , minced

  4. 1 medium shallot , cut into 1/4-inch dice

  5. 1 stalk(s) (medium-sized) celery , cut into 1/4-inch dice

  6. 1 large plum tomato , cut into 1/4-inch dice

  7. 6 pitted kalamata olives , minced

  8. 2 tablespoon(s) finely chopped basil

  9. 2 teaspoon(s) fresh lemon juice

  10. 1/4 teaspoon(s) chopped fennel seeds

  11. Salt

  12. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes. Transfer the eggplant to a bowl.

  2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot, and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice, and fennel seeds. Stir gently. Season the relish with salt and pepper and serve.

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