Eggplant Relish

Name: Eggplant Relish
Ingredients: 2 tbsp olive oil; 1 medium red onion, thinly sliced; 10 None baby eggplant (1 1/3 lbs), thickly sliced; 6 cloves garlic, thinly sliced; 1 None fresh long red chili pepper, thinly sliced; 3/4 cup white wine vinegar; 3/4 cup raw sugar; 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp dried oregano

10 ingredients

3 steps

Ingredients

2 tbsp olive oil
1 medium red onion, thinly sliced
10 None baby eggplant (1 1/3 lbs), thickly sliced
6 cloves garlic, thinly sliced
1 None fresh long red chili pepper, thinly sliced
3/4 cup white wine vinegar
3/4 cup raw sugar
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dried oregano

Directions

1

Heat oil in large saucepan on medium-high heat. Cook onion, stirring, until softened. Add eggplant and garlic; cook, stirring, for 5 mins.
2

Add remaining ingredients; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 20 mins, or until eggplant are tender.
3

Spoon hot relish into hot sterilized jars; seal immediately. Label and date jars when cold. Refrigerate after opening.