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Eggplant Relish
7 pints
- Difficulty
Easy
Published 1966
Ingredients
2 1 pound - Olive or cooking oil
12
Method
If eggplant is young and tender, do not peel. If not, peel. Cut into half-inch cubes. Fry in hot oil one inch deep. Drain on brown paper. Set aside.
Cook the tomatoes for ten minutes, or until soft. Force through a sieve. Cut the olives into quarters. Combine tomatoes, olives, nuts, raisins, capers, celery, salt and pepper. Cook, uncovered, for twenty
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