Eggplant has been calling my name for the past few days, but I wasn’t sure just how to answer. I wanted it kinda mixed in with other stuff, but I didn’t want a caponata.
I had seen a recipe once upon a time for a relish where eggplant and peppers were roasted and then chopped, but I didn’t feel like roasting and I didn’t know where the recipe was. So I broke out a skillet and just went for it.
I think the original recipe had a lot of hot peppers in it, but Nonna is no longer a hot-pepper-eater, so I just went for a red and a green. If you like heat, add a jalapeño or three. If you don’t, leave ’em out. Basic cooking – use what you like and don’t worry about it.
I took a pork tenderloin and cut it into serving sizes and then grilled the pieces. While eating, we thought the relish would make a great bruschetta and also be equally good served cold or room temperature as a dip or spread. I could definitely see it as a sandwich spread with roast beef on a crusty roll.
Eggplant Relish
- 1 smallish eggplant, peeled and diced
- 1 green pepper, diced
- 1 red pepper, diced
- 6 green onions, chopped
- 1/2 cup red onion, chopped
- 3 garlic cloves, minced
- lemon juice
- parsley
- salt and pepper, to taste
Dice vegetables and add to skillet with a bit of olive oil. Saute until vegetables are well-cooked. Remove from heat and add about 2 tbsp lemon juice and a few tablespoons of fresh-chopped parsley. Taste for seasoning and add salt and pepper, as desired.
The lemon juice and parsley both add a bit of freshness to the dish and it paired well with the pork tenderloin. And now I’m wondering how I could make this and can it and not have it lose that fresh flavor.
I may have to do a bit of test-kitchen work…