Sweet and sour aubergine relish

Ideas
0 serving Prep: 30 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

450.00 g onions — diced
100.00 ml fresh chillies — 573
425.00 g tinned tomatoes — chopped
2.00 celery stalks — sliced
150.00 g olives — green, pitted, sliced
60.00 ml capers — drained
55.00 g white sugar
100.00 ml vinegar — red wine
900.00 g aubergines
fresh coriander — chopped
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Method:

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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