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Eggplant Relish

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Title: Eggplant Relish
Yield: 1 Servings
Categories: Relishes

Ingredients:

1 Eggplant; (About 1 Pound)
1 Onion (Small); Chopped
1 tb Olive Oil
1 Green Bell Pepper (Medium
-Size); Chopped
1 Tomato (Medium Size); Seeded
-And Chopped
3/4 ts Red Chili Powder
1 Clove Garlic; Minced
1/4 ts Ginger; Ground
1/2 ts Salt
Cilantro Or Parsley As
-Desired For Garnish;
-Chopped


1. Heat oven to 500 deg. Place whole eggplant on a baking sheet and bake in
the oven until soft, 20 to 25 minutes. Remove from the oven and set aside
to cool.

2. When cool enough to handle, peel the eggplant and chop the pulp. Set
aside.

3. Cook the onion in olive oil in a heavy-bottomed skillet over medium-low
heat until the onions are soft and lightly browned, about 5 minutes. Add
the bell pepper and cook until the pepper is very soft, about 10 minutes.
Add the tomato and cook an additional 5 minutes.

4. Add reserved eggplant, chili powder, garlic and salt. Cook, stirring
occasionally, until mixture thickens, about 10 minutes. Off the heat, add
cilantro to taste. Allow to cool to room temperature and serve with pita
bread triangles or pita chips.

NOTE: This relish may be served warm or at room temperature, as a condiment
with grilled or roast lamb

Recipe by: Chicago Tribune Magazine 12/7/97 (William Rice)

Posted to MC-Recipe Digest V1 #1027 by Carriej999 on
Jan 21, 1998

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