Coponata (Eggplant Relish) | Just A Pinch Recipes
Heat oil in a large, wide frying pan over medium high heat. Add celery and cook until tender, stirring often. Remove celery with a slotted spoon and reserve. Place eggplant...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Slotted spoon
- Wooden spoon
- Stove
- Refrigerator
- Airtight container
Ingredients
- 1/2 cup(s) olive oil
- 2 cup(s) celery, diced
- 1 large eggplant, unpeeled & cut into 3/4 inch cubes
- 1 large yellow onion, chopped
- 1/4 cup(s) red wine vinegar
- 2 teaspoon(s) sugar
- 2 large ripe tomatoes, peeled , seeded & diced
- 1 cup(s) water
- 2 tablespoon(s) capers, drained
- 1/4 cup(s) pimento-stuffed olives
- 1/2 cup(s) canned black olives, cut in half
- 1/4 cup(s) fresh parsley, chopped
- 1/2 cup(s) raisins
- 1/2 teaspoon(s) dried oregano
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) fresh ground black pepper
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