This recipe is a classic Sicilian eggplant relish dish that is served aside fish dishes or as an appetizer. I like eggplant even its most simplest cooked form, but I often come across people who consider it dull and tasteless on its own. This recipe satisfies everyone, because it infuses great taste into the eggplant and provides a sweet and savory experience for your palette. It also tastes even better the next day! Enjoy!
Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.
Keywords: vegan vegetarian eggplants tomatoes olives relish italian
- 2 large eggplants
- 1 onion, chopped
- 3 celery stalks, chopped
- 3 tablespoons olive oil
- 1 tablespoon drained capers
- 15 green olives, pitted and chopped
- 1/2 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 tablespoon tomato paste
- Salt and pepper to taste
In a medium saucepan on high heat, begin to cook the chopped eggplant in the oil until they become tender and browned. Next add the celery, onion, and the rest of the ingredients. Season with salt and pepper to taste. Cook with a lid on for 10 minutes, and remove the lid and cook for another 5 minutes. Add up to 2 tablespoons of water if the mixture becomes dry.
Enjoy served over crackers or alone in a bowl.
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