Eggplant Relish

Preparation info

  • 7 pints

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 eggplants (1 pound each)
  • Olive or cooking oil
  • 12 cups diced tomatoes (about 12 tomatoes)
  • 1 jar(7 ounces) pitted green olives
  • 1 cup sliced blanched almonds or pine nuts
  • cups seedless raisins
  • ½ cup capers
  • 4 cups1-inch pieces of celery
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup sugar
  • 1 cup wine vinegar


    1. 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.

    2. 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 minutes, until celery is tender, stirring frequently.

    3. Add sugar and vinegar. Cook for five minutes. Add the eggplant. Heat only until eggplant is hot.

    4. Ladle into hot sterilized jars. Seal at once. Serve cold as a relish and sandwich filling or serve hot as a vegetable.