Lisa Atwood, Rebecca Courchesne, Rick Field

Eggplant & Tomato Relish

Name: Eggplant & Tomato Relish
Ingredients: ⅓ cup (½ oz/15 g) finely sliced fresh basil; Salt and freshly ground pepper; Salt and freshly ground pepper; ⅓ cup (2 oz/60 g) pitted Kalamata olives; 3 Tbsp pine nuts, lightly toasted; 2 Tbsp capers; ½ cup (4 fl oz/125 ml) red wine vinegar; 4 Tbsp (2 fl oz/60 ml) olive oil; 1¼ lb (625 g) tomatoes; 2 cloves garlic, minced; 1 yellow onion, halved and cut into slices ¾ inch (2 cm) thick; 2 lb (1 kg) globe eggplants (aubergines), cut into slices ¾ inch (2 cm) thick; ¼ cup (2 oz/60 g) salt; 2 lb (1 kg) globe eggplants (aubergines), cut into slices ¾ inch (2 cm) thick

Preparation info

Makes
6
half pint jars

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This updated version of caponata, the classic Sicilian eggplant antipasto, substitutes Greek Kalamata olives, pine nuts, and plenty of fresh basil for the traditional green olives and celery. Serve it with crisp garlic-rubbed toasts, or spoon it alongside grilled chicken or fish.

Ingredients

2 lb (1 kg) globe eggplants (aubergines), cut into slices ¾ inch (2 cm) thick
¼ cup (

Side dish
Gluten-free
Vegan

Method

Arrange the eggplant slices in a single layer on paper towels. Sprinkle both sides with the ¼ cup salt and let the eggplant drain for about 1 hour.

Have ready hot, clean jars and their lids.

Blanch, peel,