My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, May 12, 2012

Eggplant Relish

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
print recipe

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.


  1. Mmmmmm....caponata! this is really good stuff. i had a neighbor that used to make this. she added green and black olives to hers. i love it on crackers as an appetizer.

  2. this sounds amazing, I like the part about a spoonful everytime you open the fridge door, yum!

  3. Yes, this is very similar to Sicilian caponata, just needs olives, capers, and not sure, but maybe sneak in some anchovy! I would love this on crusty bread or definitely on pasta or grilled chicken and fish. Yum! xo


Note: Only a member of this blog may post a comment.