Serve this tangy relish with crusty Italian bread for a delicious appetizer or hors d’oeuvre.
2 to 3 tbsp (15 ml) olive oil
1 large sweet onion (Vidalia or Spanish), finely diced
1 small eggplant, finely diced
1 yellow pepper, finely diced
Coarse salt and freshly cracked black pepper
2 sprigs fresh thyme, chopped
1/2 tsp (2 ml) dried oregano
2 large Roma tomatoes, diced
1 tbsp (15 ml) red wine vinegar
Several leaves fresh basil, chopped
Heat the olive oil in a large skillet and sauté onion on medium-high heat. Continue to cook for 8 to 10 minutes until soft and golden. Remove onion and reserve.
In same skillet, heat remaining olive oil and sauté eggplant until golden and soft, about 3 to 4 minutes, tossing often to prevent burning. Add yellow pepper, cooked onions, spices (except basil) and tomatoes. Cook 5 minutes, or until mixture is thick and juice has evaporated. Add vinegar and remove from heat. Stir in basil.
Makes 4 servings.
Getting ready for a party? Try these other easy apps: