Spice Bazaar

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Ethiopian Eggplant Relish

Added on
Prep 5 min.
Cooking 20 min.
Total 25 min.
Yield Makes 4 Cups

Serve this relish as an accompaniment to broiled meats, fish and poultry, or as a dip with pita bread.

Dice eggplant into 1/4 inch cubes. Heat oil in a large, deep frying pan and sauté eggplant over moderately high heat until golden brown. Add the remaining ingredients and simmer, covered, for 10 minutes. Uncover and simmer 10 minutes longer, until mixture is thick and vegetables are soft. May be served warm or cold.


  • 1 Large Eggplant
  • 1/4 c Olive Oil
  • 2 Cloves Garlic, crushed
  • 1/2 c diced Celery
  • 1 long Green Chile Pepper, seeded and chopped
  • 1/2 c chopped Parsley
  • 8 oz Tomato Sauce
  • 1 tbsp Sugar
  • 1/4 c Red Wine Vinegar
  • 1 tbsp Ethiopian Hot Spice
  • 1/2 tsp Salt