Name: Eggplant Relish
Yield: 4
Ingredients: 3 tbsp. extra-virgin olive oil -; 1 large eggplant -; 2 clove garlic -; 1 medium shallot -; 1 stalk celery -; 1 large plum tomato -; 6 pitted Kalamata olives -; 2 tbsp. finely chopped basil -; 2 tsp. fresh lemon juice -; 1/4 tsp. chopped fennel seeds -; Salt -; Freshly ground pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Eggplant Relish

1. 3 tbsp. extra-virgin olive oil -

2. 1 large eggplant -

3. 2 clove garlic -

4. 1 medium shallot -

5. 1 stalk celery -

6. 1 large plum tomato -

7. 6 pitted Kalamata olives -

8. 2 tbsp. finely chopped basil -

9. 2 tsp. fresh lemon juice -

10. 1/4 tsp. chopped fennel seeds -

11. Salt -

12. Freshly ground pepper -

How to cook deliciously - Eggplant Relish

1. Stage

In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes. Transfer the eggplant to a bowl.

2. Stage

Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot, and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice, and fennel seeds. Stir gently. Season the relish with salt and pepper and serve.