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V Eggplant Relish
From Food and Wine; serves 4; takes 25 minutes
3 Tablespoons extra-virgin olive oil
1 large eggplant peeled and cut into 1/2 inch dice (I didn't peel it and nobody complained)
1 medium shallot, cut into 1/4 inch dice (I used a fresh onion from the farm)
1 large celery rib, cut into 1/4 inch dice
2 garlic cloves, minced
1 large plum tomato, cut into 1/4 inch dice
6 pitted kalamata olives, minced
2 Tablespoons finely chopped basil
2 Tablespoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped (I put them in mortar and pestle; or you can place in plastic bag and smash with heavy pan or hammer)
Salt and freshly ground pepper, to taste
In a large non-stick 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 brown, about 5 minutes. Transfer eggplant to a bowl. Heat the remaining 1 tablespoon oil in the same pan and add the onion and celery. Cook over moderate heat. When the onion is almost soft, add the garlic, being careful not to burn it. When onion is soft, add the tomato and olives and cook for 30 seconds. Pour this mixture over eggplant and mix together. Add the lemon juice, basil, fennel seeds, and salt and pepper to taste. Stir gently and serve. Can be made ahead and refrigerated overnight.