You may also like
Categories:
extra-virgin olive oil eggplant garlic shallot celery tomato olives basil lemon juice fennel seeds salt
Viewed: 42 - Published at: a year agoIngredients
- 3 tablespoons extra-virgin olive oil
- 1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 medium shallot, cut into 1/4-inch dice
- 1 large celery rib, cut into 1/4-inch dice
- 1 large plum tomato, cut into 1/4-inch dice
- 6 pitted kalamata olives, minced
- 2 tablespoons finely chopped basil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fennel seeds, chopped
- Salt and freshly ground pepper
Method
- In a large nonstick skillet, heat 2 tablespoons of the olive oil.
- Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes.
- Transfer the eggplant to a bowl.
- Heat the remaining 1 tablespoon of olive oil in the skillet.
- Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes.
- Stir in the tomato and cook for 30 seconds.
- Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds.
- Stir gently.
- Season the relish with salt and pepper and serve.
