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
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Ingredients
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1
Large eggplant, in thin lengthwise strips, about 1/2" x 3"
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3-4
Red bell peppers, in 1/2" x 3" strips
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3 tablespoons
Vegetable oil
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1 cup
Stock**
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2 tablespoons
soy sauce
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Dried red pepper to taste, crushed or minced
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2 tablespoons
Sherry
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1/2 teaspoon
Brown sugar
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1/4 cup
Green onion, thinly sliced
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1 tablespoon
Sesame oil
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Toasted sesame seeds (optional)
Directions
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Saute eggplant and red peppers in vegetable oil at medium heat until eggplant starts looking cooked, about 5 minutes.
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Add everything else except green onions, sesame oil, and sesame seeds. Simmer for 10 minutes
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Cool slightly. Marinate, refrigerated, for at least a day.
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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.
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**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.
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