Friday, June 20, 2008
Eggplant Relish Recipe
Filed under Appetizer, Condiment, Vegetable, Vegetarian, Wheat-free
Tucked away in funky Bernal Heights, my old neighborhood in San Francisco, used to lie Palatino, an Italian trattoria which served unexpectedly exceptional Italian food. I used to go there regularly and became addicted to the eggplant caponata condiment they served with bread sticks that accompanied every meal. I have no idea if this is even close to the same recipe that the restaurant used, but it is certainly in the right direction. Palatino's version chops the veggies a bit finer.
Eggplant Relish Recipe
Ingredients
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, finely minced
- Kosher salt and freshly ground pepper
- 1 medium sized eggplant - about 1 lb, cut into 1/2-inch cubes
- 6 plum tomatoes, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup walnuts or pinenuts
- 1/4 cup pitted green olives, chopped
- 1/4 cup raisins
- 2 to 3 Tbsp sugar
- 2 Tbsp capers, drained
- 1/4 cup chopped fresh flat-leaf parsley
Method
1 Heat oil in a large skillet over medium heat. Add onion, season with salt and pepper. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook a couple minutes more.
2 Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes.
3 Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes.
4 Remove from heat and let cool to room temperature. Mix in the parsley. Season with salt and pepper to taste. Relish can be refrigerated, covered, up to 5 days.
Makes 4 cups. Serve with toasted French baguette slices, bread sticks, on a sandwich, or with fish or chicken.
