Eggplant -or in my case- Zucchini relish

I don’t use eggplant in my home recipes. As I’ve noted, my husband is allergic to it.

So I always substitute zucchini for the eggplant.

But, eggplant is a wonderful vegetable in that it absorbs the flavors of whatever it’s cooked with, such as the recipe I’m about to share.

Eggplant Relish

1 eggplant,( or 2 medium zucchini) peeled, and cut into ½ inch circles
2 peppers (green, red, yellow, orange – it’s up to you)
2 onions
2 cloves garlic & 2 wooden toothpicks
1 – 4 oz can tomato sauce
Juice of 1 lemon
Vegetable oil for frying

1. Fry eggplant (or zucchini) in ½ inch of cooking oil. Drain on paper towel. Cut eggplant into 1 inch pieces and set aside.
2. Spear each clove of garlic with a toothpick. Set aside.
3. Cut peppers and onions into 1 inch pieces. Place in skillet and sauté with garlic cloves until soft. Remove garlic cloves- it‘s easy to do, just grab the toothpicks! Drain excess oil.
4. Add the eggplant (or zucchini), and tomato sauce in the skillet with the peppers and onions; cook for another 10 to 15 minutes- or until vegetables are tender, stirring occasionally.
5. Remove from heat. Stir in juice of one lemon.
6. Serve immediately or at room temperature.
7. Refrigerate any leftovers.
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