Recipe - Lusty Eggplant Relish

3 pound Eggplants
2 tablespoon Salt
1/3 cup Extra virgin olive oil
1 small Onion, thinly cut or sliced up
1 small Red bell pepper, julienned
6 Garlic cloves, thinly cut or sliced up
1 teaspoon Oregano leaves or
1 teaspoon Dried oregano
1 teaspoon Capers, drained
One half teaspoon Dried hot red pepper flakes
3 cup White wine vinegar
2 tablespoon Sugar

1. Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches
long. Place the eggplant in a colander, add the salt and toss well. Cover
the colander, place over a large bowl, and let stand 1 hour.

2. Combine the oil, onion, pepper and garlic in a large, heavy,
nonreactive Dutch oven or deep skillet, place over medium heat, and saute
the mixture for 5 minutes. Add the eggplant and saute until golden on all
sides, about 5 minutes. Stir in the oregano, capers, and hot pepper flakes.

3. Remove the pan from the heat and divide the eggplant mixture among 6
sterilized halfpint jars.

4. Return the Dutch oven to the stove and add the vinegar and sugar. Turn
the heat up to high and bring the mixture to a boil. Reduce the heat and
simmer for 5 minutes. Remove the pan from the heat and spoon the liquid
mixture equally into the 6 eggplant jars, leaving a One fourth inch head space in
each jar.

5. Seal the jars and process in a boiling water bath for 15 minutes. Let
cool and store in a cool, dark place for 2 to 3 weeks before using.

SOURCE: John Hadamuscin in "From My House To Yours"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini