Yields
4 servings
Serve this tangy relish with crusty Italian bread for a delicious appetizer or hors d’oeuvre. Yield is 4 servings.
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ingredients
2
Tbsp to 3 tbsp. olive oil
1
large Spanish onion, finely diced
1
large Vidalia onion, finely diced
1
small eggplant, finely diced
1
yellow pepper, finely diced
Coarse salt and freshly cracked black pepper
2
sprig fresh thyme, chopped
½
tsp dried oregano
2
large Roma tomatoes, diced
1
Tbsp red wine vinegar
Several leaves fresh basil, chopped
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directions
Step 1
Heat the olive oil in a large skillet and saute onion on medium-high heat.
Step 2
Continue to cook for 8 to 10 minutes until soft and golden.
Step 3
Remove onion and reserve.
Step 4
In same skillet, heat remaining olive oil and saute eggplant until golden and soft, about 3 to 4 minutes, tossing often to prevent burning.
Step 5
Add yellow pepper, cooked onions, spices (except basil) and tomatoes.
Step 6
Cook 5 minutes, or until mixture is thick and juice has evaporated.
Step 7
Add vinegar and remove from heat.
Step 8
Stir in basil.