Ingredients
-
2
-
-
125
-
1
-
2
-
55
-
2
-
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) & Olive Relish, Great with crusty bread, or BBQued lamb or chicken Prep time doesn’t include degorging or cooling time , This was a really simpe to put together and great tasting relish, I left everything quite chunky and it was great along with roast beef I did end up with a little liquid left over but just left that behind while transferring to the dish I only had dried oregano so added a decent sprinkle for the last few minutes of cooking and added fresh parsely at the end for some additional colour and texture
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Steps
|
1
Done
|
Coarsely Chop the Eggplant and Sprinkle Lightly With Salt. |
|
2
Done
|
Place in a Colander and Stand For 10 Minutes. |
|
3
Done
|
Rinse Well Under Cold Water, Drain and Pat Dry With Paper Towel. |
|
4
Done
|
Heat the Oil in a Large Saucepan Over a Medium High Heat, Add the Eggplant, Capsicum and Garlic and Stir to Coat With the Olive Iol. |
|
5
Done
|
Reduce the Heat to Medium-Low and Cook, Stirring Occasionally,For 30 Minutes or Until the Eggplant Has Softened and the Mixture Is Thick. |
|
6
Done
|
Transfer the Relish to a Bowl and Allow to Stand For 10 Minutes to Cool Slightly. |
|
7
Done
|
Stir in the Olives and Oregano and Serve Warm or at Room Temperature. |
