Red Bell Pepper-Eggplant Relish

By friendlyoaks • August 30, 2010 • 0 Comments

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Author Notes: This relish has Chinese flavors. It can be used as a side dish, but I like it best as a relish. It is great on eggs, in sandwiches, on crackers, or (warmed) over starches such as rice or polenta. - friendlyoaks

Makes about 2 cups

1 Large eggplant, in thin lengthwise strips, about 1/2" x 3"
3-4 Red bell peppers, in 1/2" x 3" strips
3 tablespoons Vegetable oil
1 cup Stock**
2 tablespoons soy sauce
Dried red pepper to taste, crushed or minced
2 tablespoons Sherry
1/2 teaspoon Brown sugar
1/4 cup Green onion, thinly sliced
1 tablespoon Sesame oil
Toasted sesame seeds (optional)

Saute eggplant and red peppers in vegetable oil at medium heat until eggplant starts looking cooked, about 5 minutes.
Add everything else except green onions, sesame oil, and sesame seeds. Simmer for 10 minutes
Cool slightly. Marinate, refrigerated, for at least a day.
When ready to serve, bring to room temperature, stir in the green onions, and pour sesame oil over the top. Garnish with optional sesame seeds.
**About the stock. Both vegetable and chicken stock will work. I usually use a vegetarian bean stock (made from soaked dried beans cooked with bay leaf, sliced garlic, and onion quarters) which adds a lot of substance and flavor.