*  Exported from  MasterCook  *
                           LUSTY EGGPLANT RELISH
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Relishes                         Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Eggplants
    2       tb           Salt
      1/3   c            Extra virgin olive oil
    1       sm           Onion, thinly sliced
    1       sm           Red bell pepper, julienned
    6                    Garlic cloves, thinly sliced
    1       t            Oregano leaves or
    1       t            Dried oregano
    1       t            Capers, drained
      1/2   ts           Dried hot red pepper flakes
    3       c            White wine vinegar
    2       tb           Sugar
   1. Peel the eggplant and cut into 1/8 inch julienne
   strips about 2 inches long.  Place the eggplant in a
   colander, add the salt and toss well. Cover the
   colander, place over a large bowl, and let stand 1
   2. Combine the oil, onion, pepper and garlic in a
   large, heavy, non-reactive Dutch oven or deep skillet,
   place over medium heat, and saute the mixture for 5
   minutes. Add the eggplant and saute until golden on
   all sides, about 5 minutes. Stir in the oregano,
   capers, and hot pepper flakes.
   3. Remove the pan from the heat and divide the
   eggplant mixture among 6 sterilized half-pint jars.
   4. Return the Dutch oven to the stove and add the
   vinegar and sugar. Turn the heat up to high and bring
   the mixture to a boil.  Reduce the heat and simmer for
   5 minutes.  Remove the pan from the heat and spoon the
   liquid mixture equally into the 6 eggplant jars,
   leaving a 1/4 inch head space in each jar.
   5. Seal the jars and process in a boiling water bath
   for 15 minutes. Let cool and store in a cool, dark
   place for 2 to 3 weeks before using.
   SOURCE: John Hadamuscin in “From My House To Yours”
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