Egg Plant Relish

Author

Joe Everett & Gail

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Recipe

Measurements	Ingredients
Five Smallish or Three Large	Eggplant
Lots	Salt (for salting eggplant)
Two Cups	Water
Two Cups	Wine Vinegar
Six Cloves	Garlic, Chopped Fine
Fine	Chopped Parsley
To Taste	Red or Green Pepper, in fine strips
To Taste (Optional)	Seed of Red Chili Pepper
To Cover	Olive Oil

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Instructions

1. Use five smallish eggplants or three large ones. Peel and cut them into one-inch slices.
2. Put lots of salt on each slice as you put them in layers in a bowl. Let stand for about eight hours or so.
3. Then, mash each slice in the palm of your hand and squeeze until flat.
4. Combine two cups of water and two cups of wine vinegar and bring to a boil.
5. Drop in the eggplant slices and boil for three to six minutes. Test with a fork; drain when tender.
6. Chop six cloves of garlic fine. Chop parsley fine. Cut red or green pepper into fine strips. If desired, include the seed of a red chili pepper.
7. Arrange the cooked eggplant in layers in plastic containers.
8. Put the chopped garlic, parsley, and peppers (and chili seed, if using) on each layer of eggplant.
9. Cover each layer with olive oil.
10. Keep in the refrigerator and let stand for about two weeks or so for best results.
11. To serve, drain the oil from the relish on a paper towel and cut the eggplant into small pieces. Serve as hors d’oeuvres.

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