If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
- This recipe was entered in the contest for Your Best Red Pepper Recipe