2000s Recipes + Menus

Mediterranean Eggplant Relish

Makesabout 3 cups
  • Active time:25 min
  • Start to finish:1 1/4 hr
December 2008
To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.
  • 1 (1 1/2-lb) eggplant
  • 3 red bell peppers
  • 2 tablespoons extra-virgin olive oil plus additional for coating
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon drained capers, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 3 anchovy fillets, finely chopped
  • Preheat oven to 450°F with racks in middle and upper third.
  • Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
  • Turn on broiler.
  • Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
  • Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
Cooks’ notes:
  • Eggplant relish can be made 2 days ahead and chilled. Bring to room temperature before serving.
  • We've also got a web-exclusive recipe using the leftover anchovies.
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