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Auntie Ann's Eggplant Relish

Serves: 10
Total Calories: 54

Ingredients

1 medium eggplant, peeled and cubed
1 medium onion, chopped
1 rib celery, chopped
1 cup chopped fresh mushrooms
1 red or green pepper, chopped
1 cup pitted ripe olives, sliced
4 cloves garlic, minced
1 (8-ounce) can tomato sauce
1/2 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons ketchup
2 teaspoons red wine vinegar
1 teaspoon sugar, optional
Few drops hot pepper sauce

Directions:

In a Dutch oven, combine the first 11 ingredients mix well. Bring to a boil. Reduce heat cover and simmer for 20 minutes or until vegetables are tender. Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

Serves: 10
Total Calories: 54
Calories from Fat: 0

This Auntie Ann's Eggplant Relish recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


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