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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.
- This recipe was entered in the contest for Your Best Red Pepper Recipe