Eggplant Relish

Make a lot and serve on crackers as well as on burgers. This is a favorite for picnics and can be used with chicken, beef, turkey, and veal.

Serves: 16Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 16


  • 1 large eggplant or two medium ones
  • 4–5 tsp. salt
  • ¼ cup olive oil
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 stalks celery, tops included, chopped fine
  • 4 ripe tomatoes, seeded and chopped
  • ½ cup small Italian capers
  • ½ cup Sicilian or Greek olives, chopped
  • 2 oz. white wine vinegar
  • 1 Tbsp. red pepper flakes


  • Peel the eggplant and slice it horizontally in about ½ " slices. Salt the eggplant slices on both sides and stack them on a plate. Place a heavy pot on top of the eggplant to press out the brown juice. Give it a half hour.
  • Dice the eggplant and brown it in ¼ cup olive oil. When the eggplant is soft, remove to a bowl and set aside.
  • Add the onion, garlic, and celery and cook over medium heat until soft. If the pan is dry, add more oil.
  • Stir in the rest of the ingredients and put the eggplant back into the pan. Cover and cook for 20 minutes.