1 eggplant, (About 1 pound)
1. Heat oven to 500. Place whole eggplant on a baking sheet and bake in the oven until soft, 20 to 25 minutes. Remove from the oven and set aside to cool.
1 onion (small), chopped
1 tablespoon olive oil
1 medium green bell pepper chopped
1 medium tomato seeded and chopped
3/4 teaspoon red chili powder
1 clove garlic, minced
1/4 teaspoon ginger, ground
1/2 teaspoon salt cilantro or parsley as desired for garnish
2. When cool enough to handle, peel the eggplant and chop the pulp. Set aside.
3. Cook the onion in olive oil in a heavy-bottomed skillet over medium-low heat until the onions are soft and lightly browned, about 5 minutes. Add the bell pepper and cook until the pepper is very soft, about 10 minutes. Add the tomato and cook an additional 5 minutes.
4. Add reserved eggplant, chili powder, garlic and salt. Cook, stirring occasionally, until mixture thickens, about 10 minutes. Off the heat, add cilantro to taste. Allow to cool to room temperature and serve with pita bread triangles or pita chips.
NOTE: This relish may be served warm or at room temperature.
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