Nonna's Eggplant Relish
  • 1 lg eggplant (about 1 1/2 lbs)
  • 2 lg red bell peppers
  • 1/2 c. olive oil
  • 1 lg onion diced
  • 1 1/2 c. thinly sliced celery
  • 3 cloves garlic pressed
  • 1/4 c. tomato paste
  • 1 c. water
  • 1/4 c. red wine vinegar
  • 1 Tbsp. each sugar and drained capers
  • 2 Tbsp. coarsely chopped fresh basil

    • Directions:



    Cut unpeeled eggplant into 1/2 inch cubes. Core seed and dice peppers set aside. Heat oil in 12 or 14 inch pan over medium heat. Add eggplant: cover and cook, stirring occasionally until slightly soft (about 5 minutes). Uncover and continue cooking stirring often until eggplant begins to brown (about 10 minutes).


    Mix in peppers, onion, celery, and garlic.

    Cook until onion is soft (6 to 8 minutes). Add tomato paste, water, vinegar, sugar, capers, and basil . Cook stirring often until sauce is very thick (about 10 more minutes).

    If made ahead refrigerate up to a week. Serve with pita chips or small toasted rounds.

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