This is one of those recipes that I copied and put into Word before I started the blog. I have no idea where it came from, or if I changed anything. One thing I can promise is that if you make it once you will make it again. Don't worry about the fact it makes 10 cups. You can use a spoonful as a relish with meats, a larger portion as a side dish, and my personal favorite is over pasta as a main dish. Nothing wrong with having a spoonful every time you open the refrigerator door either.
Yield: 10 cups
4 medium eggplants (4 1/2 pounds)
3 medium onions, chopped
1/3 cup olive oil
1 (16-ounce) can tomatoes, undrained and chopped
1/4 cup fresh parsley
2 tablespoons minced garlic
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup oyster sauce
1 (8-ounce) can tomato sauce
1/8 teaspoon ground red pepper
1/8 teaspoon hot sauce
Peel eggplant, cut into 1/2-inch cubes.
Combine eggplant cubes and water to cover in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and set aside.
Cook chopped onion in oil in Dutch oven over medium heat 10 minutes, stirring often. Add eggplant and tomatoes; cook over low heat 10 minutes or until liquid is almost evaporated, stirring often.
Add parsley and next 7 ingredients; cook 5 minutes, stirring occasionally. Add red pepper and hot sauce. Serve immediately or cover and chill up to 5 days.