Sweet and sour aubergine relish

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 10
Servings 0
Time 30 minutes

Ingredients

  • 450
    g
    onions, diced
  • 100
    ml
    olive oil
  • 425
    g
    canned tomatoes, chopped
  • 2
    celery stalks, sliced
  • 150
    g
    green olives, pipped and sliced
  • 60
    ml
    capers, drained
  • 55
    g
    white sugar
  • 100
    ml
    red wine vinegar
  • 900
    g
    aubergines
  • coriander leaves, chopped
 

Method

20 minutes
 
Fry onions gently in 60 ml olive oil until soft and translucent. Add tomatoes and juice and cook over a high heat, stirring, until reduced to a thick paste. Add celery, olives, capers, sugar and vinegar and simmer for 20 minutes over low heat. Stir occasionally and transfer to a bowl to cool. Peel the aubergines, cube and fry over medium heat in the remaining oil until lightly browned. Stir into sauce and allow to cool. Add pepper and salt if necessary. Serve scattered with coriander. Film with oil in sterilised jars before sealing. Relish keeps well if refrigerated. Makes 4 x 450 g jars.
 

 

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