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
about 2 cups
Large eggplant, in thin lengthwise strips, about 1/2" x 3"
Red bell peppers, in 1/2" x 3" strips
Dried red pepper to taste, crushed or minced
Green onion, thinly sliced
Toasted sesame seeds (optional)
In This Recipe
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.