Maggie’s Eggplant Relish

INGREDIENTS

  • 1 medium Eggplant
  • 1 tbspn sea salt
  • 1 medium Brown onion
  • 1 medium Brown onion
  • 1 stick Celery
  • 1 tin Diced tomatoes
  • 2 tbspn baby capers
  • 3 tbspn Caster sugar
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Top and tail the eggplant, leaving the skin, then cut into 1.5cm dice sized pieces.

Place into a large mixing bowl and sprinkle over the salt. Toss together well, cover and set aside for 1 hour.

Meanwhile, place the currants and Verjuice into a small bowl. Gently heat in the microwave for 20 seconds, then remove and set aside to steep.

Pat dry the diced eggplant and brush off any excess salt.

Place a large high-sided non stick frypan over a high heat and pour in half of the olive oil. Once hot, place in the eggplant and fry for 6 – 7 minutes, stirring every couple of minutes, until light brown all over. Remove from the frypan and place onto a kitchen towel to drain.

Wipe the pan dry and place back over the heat. Add the remaining olive oil and once hot, place in the onion and celery and cook for 5 minutes. Add the garlic and cook for a further 2 minutes, then pour in the currants and Verjuice.

Add the eggplant, tomatoes, capers, red wine vinegar and sugar, then stir to combine well. Bring to the boil, then reduce to a medium heat and gently simmer for 6 – 8 minutes or until the eggplant is soft.

Remove from the heat and set aside to cool in the pan.

Place into a clean container and store in fridge for up to 2 weeks.