Main Page
Snacks
Eggplant appetizer with tomatoes

Eggplant and Tomato Vegetable Relish

The tastiest appetizer — one that tastes like summer. It's best made at the tail end of summer or the start of fall, when vegetables are at their peak. But you can find everything you need at the store in winter, too, and make it then — after all, our bodies need the vitamins that vegetables give us all year round.

sharlis

Recipe author

Composition / ingredients

Servings:

Onion

Carrots

Bell pepper

Eggplant

Tomatoes

Sunflower oil

150

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 27 % 3 g

Carbohydrates 64 % 7 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the vegetables and everything else you'll need for this step-by-step eggplant-and-tomato relish.
Step 2:

Peel the carrots and cut them into medium dice. Peel the onion and chop it, not too fine. Wash the bell peppers, cut off the tops, remove the cores, and cut them into medium dice. Once cut, all the vegetables should be roughly the same size.
Step 3:

Wash the eggplant, trim off the stem end, and cut it into cubes the same size as the carrots, onion, and peppers. Put the cubed eggplant in a bowl, sprinkle it with salt, toss, and let it sit for 30 minutes to draw out the juices — the bitterness comes out along with them. Then tip the eggplant into a colander, rinse it, and let it drain.
Step 4:

Pour enough oil into a skillet, let it heat up, and add the prepared onion, carrots, and bell pepper. Cook over medium heat, stirring, for 15 minutes.
Step 5:

Add the eggplant to the skillet, stir, and simmer for another 20 minutes.
Step 6:

Then add the chopped ripe tomatoes, season with salt and pepper, stir well again, and simmer over moderate heat until the vegetables are tender, stirring as it goes. Figure about 25 minutes.
Step 7:

Spoon the finished eggplant relish into jars, close them with ordinary lids, and set them in a warm place (or just wrap them in a blanket).
Step 8:

Let the relish sit in the warm spot for a day, then move it to the refrigerator and, of course, serve.

Sometimes you look at recipes with identical ingredients, make them, and are surprised — the food tastes completely different. Every recipe has its own little twist. Ever since I first tried this eggplant relish, I've stayed its number-one fan. Serve it cold, once it has fully chilled and the flavors have settled.