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This cooked vegetable relish is delicious
served with pasta or simply on its own with crusty bread.
Ingredients
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eggplant - 1, large
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grated rind and juice of 1 lemon
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capers - 3 tbsp, rinsed
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garlic - 1 clove, chopped
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fresh flat leaf parsley - 3 tbsp
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olive oil - 5 tbsp
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stoned green olives - 12
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ground black pepper and salt
Method
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Cut the eggplant into small cubes.
Place the cubes in a colander and sprinkle 1 tsp of salt. Set
aside for 30 minutes, rinse under cold tap water, pat dry.
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Heat the olive oil in a pan, cook
the eggplant cubes over medium heat for 10 minutes, tossing
occasionally until golden and softened. Drain and season to
taste with pepper and and salt.
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Place the eggplant cubes in a
serving bowl, toss with the lemon juice and rind, olives,
capers, garlic, and parsley.
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Season with pepper and salt,
serve. Serves 4.
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