Eggplant Aubergine Olive Relish
Great with crusty bread, or bbqued lamb or chicken. Prep time doesn't include degorging or cooling time.
Steps
Coarsely chop the eggplant and sprinkle lightly with salt.
Place in a colander and stand for 10 minutes.
Rinse well under cold water , drain and pat dry with paper towel.
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.
Reduce the heat to medium-low and cook , stirring occasionally , for 30 minutes or until the eggplant has softened and the mixture is thick.
Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
Stir in the olives and oregano and serve warm or at room temperature.
Ingredients
eggplants, salt, olive oil, red capsicum, garlic cloves, kalamata olives, oregano leaves