Serve this relish as an accompaniment to broiled meats, fish and poultry,
or as a dip with pita bread.
Makes 4 cups
Dice eggplant into 1/4 inch cubes. Heat oil in a large, deep frying pan and
sauté eggplant overmoderately high heat until golden brown. Add the
remaining ingredients and simmer, covered, for 10 minutes. Uncover and
simmer 10 minutes longer, untilmixture is thick and vegetables are soft.
May be served warm or cold.
See Ethiopian Eggplant and Shrimp (page 89) for a hearty and
flavorful main dish.
Category
Appetizers
ETHIOPIAN Berbere SPICE
Servings
Makes 4 cups
Author
- 1 large eggplant
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 1/2 cup diced celery
- 1 long green chile pepper, seeded and chopped
- 1/2 cup chopped parsley
- 1 8 oz can tomato sauce
- 1 Tbsp sugar
- 1/4 cup red wine vinegar
- 1 Tbsp SPICE BAZAAR ETHIOPIAN BERBERE SPICE
- 1/2 tsp salt