Spicy Tomato and Eggplant Relish
1 large sweet onion, (vidalia or spanish), thinly sliced
In a large skillet heat half the olive oil and sauté the onion on medium high heat. Continue to cook for about 8 to 10 minutes until onions are soft and golden. Remove onions and reserve.
1 tablespoon olive oil
1 yellow pepper, finely diced
1 small eggplant, finely diced
salt and freshly cracked black pepper, to taste
2 large roma tomatoes, diced
sprigs fresh thyme, chopped (or 1/2 teaspoon dried)
1/2 teaspoon oregano, dried
several leaves fresh basil, chopped
1 tablespoon red wine vinegar
In same skillet heat remaining olive oil and sauté the eggplant until golden and soft, about 3 to 4 minutes, tossing often to prevent burning. Add the yellow pepper, cooked onions, spices (except basil) and tomatoes. Cook for 5 minutes or until mixture is thick and juice has evaporated. Add the vinegar and remove from heat. Stir in basil.
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