Eve's Wednesday Newspaper Eggplant Relish

  • 3 cups 1/2-inch cubes peeled eggplant (about 1 medium) 
  • 1 medium onion, chopped fine
  • 1/3 cup finely chopped sweet pepper 
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil 
  • a 6-ounce can tomato paste
  • 1/4 pound mushrooms, chopped 
  • 3/4 cup water
  • 2 tablespoons red-wine vinegar 
  • 1 1/2 teaspoons sugar
  • 1/2 cup drained pimento-stuffed green olives, chopped 
  • 1/2 teaspoon dried oregano, crumbled

Directions

In a 4- to 6-quart saucepan cook eggplant, onion, bell pepper, and garlic in oil, covered, over moderately low heat, stirring occasionally, 10 minutes. Stir in remaining ingredients and salt and pepper to taste and simmer, covered, stirring occasionally, 30 minutes. Transfer relish to a bowl and cool. Chill relish 1 day to develop flavor. Serve relish on crackers or toasts.

Gourmet | April 1997