Italian

Tomato Eggplant Relish takes several minutes to prepare.

Tomato Eggplant Relish takes several minutes to cook.

Tomato Eggplant Relish makes 4 servings.

The ingredients for Tomato Eggplant Relish are:

Eggplant, fresh, 2 eggplant, unpeeled, and cubed (approx 1-1/4 lb)
Canned Tomatoes, 1 cup (I use San Marzano crushed tomatoes)
Garlic, 8 cloves, smashed and roughly chopped
Extra Virgin Olive Oil, 1 tbsp
Onions, raw, half a cup, chopped
Salt, 1 tbsp
Optional- basil leaves, roughly torn

Here is how you make Tomato Eggplant Relish:

Take cubed eggplant and salt in colander over sink for 20 to 30 minutes. When time has elapsed turn on oven to 400 degrees F. Squeeze liquid from eggplant then rinse or pat excess salt off (if rinsing, make sure to squeeze again). Combine chopped garlic, onions, tomatoes, eggplant, oil, salt, and basil on baking sheet and put in oven. Stir every 10 to 15 minutes so it does not stick to the sheet. When eggplant is cooked through, the relish is complete!Serving Size: Makes 4 half cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user LARENA33.

The nutritional information for Tomato Eggplant Relish is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 128.0

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,830.7 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 7.9 g
• Protein: 3.9 g

Tomato Eggplant Relish is Italian cuisine.

The dietary needs meet for Tomato Eggplant Relish is Vegan