Eat All the Colors Eggplant Relish
Eggplant is one of those unique vegetables that takes a little extra effort to prepare but adapts and absorbs the flavors of the ingredients in a dish. In this case, it shows up as a perfect relish that serves as an appetizer, a salad, a side dish, a condiment, or a colorful summery lunch.
Ingredients
- 2 eggplants
- ½ yellow bell pepper
- ½ orange bell pepper
- 1 green pepper
- 2 cloves garlic
- ½ red onion
- 2 large beefsteak, brandywine or Cherokee black tomatoes
- ½-3/4 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1-2 teaspoon salt (to taste)
- pepper (to taste)
Instructions
- Preheat the oven to 400°
- Wash and then poke tiny holes in the eggplants.
- Place them on a parchment paper-covered baking sheet and roast in the oven for 45-50 minutes. (Test them halfway through and turn them over).
- Remove from the oven and let them cool.
- Wash the peppers and chop into small uniform dice. Chop the onion and garlic as well.
- Prepare the tomatoes for removing their skin by cutting a small "X" on the bottom of each tomato. Dip the tomatoes in boiling water for one minute, then hold under cold water for several seconds.
- Peel the skins from the tomatoes and remove the core of each tomato. Then chop.
- Remove the skin from the eggplant and chop it too.
- Combine vegetables into a glass or ceramic bowl.
- Add less than a tablespoon of extra virgin first cold-pressed olive oil, the vinegar, the salt and the pepper. Then taste and adjust as needed.
- Serve immediately.
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