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Auntie Ann's Eggplant Relish |
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Serves: 10 Print this RecipeThis is my favorite of Auntie Ann's dishes and one I enjoy making! Cookie Curci-Wright, San Jose, California 1 medium eggplant, peeled and cubed 1 medium onion, chopped 1 rib celery, chopped 1 cup chopped fresh mushrooms 1 red or green pepper, chopped 1 cup pitted ripe olives, sliced 4 cloves garlic, minced 1 (8-ounce) can tomato sauce 1/2 cup water 1 teaspoon dried oregano 1/2 teaspoon salt 2 tablespoons ketchup 2 teaspoons red wine vinegar 1 teaspoon sugar, optional Few drops hot pepper sauce nutritional information for this recipe
In a Dutch oven, combine the first 11 ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool. © Copyright Reiman Publications, 1993-1997 Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Sugar 'n' Spice Nuts Praline Sundae Topping Salmon Spread California Fresh Fruit Dip Spiced Rhubarb Gail's Homemade Salsa Raspberry Chocolate Sauce Corn Relish Rhubarb Chutney Hot Chocolate Mix BLT Bites Roasted Garlic Auntie Ann's Eggplant Relish Beet Relish |
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