Eggplant Relish

September 24, 2005 | Filed Under Eggplant, Foods I Never Liked Before Until I Started to Cook, Vegetables 

Three eggplants and a yellow squash

The other day, my mother brought home two huge bags of fruit that she bought at the Farmer’s Market. There were a few vegetables, which I wasn’t familiar with and she wasn’t around for me to ask what they were.

I enlisted the help of Melissa, who took a look at the photos that I’d e-mailed her and immediately replied, “They all look like eggplant to me — different (heirloom) varieties.”

Eggplants? That’s funny; they didn’t look like the eggplant with which I was familiar — dark, purple, almost black in color — the kind that I’d see in the vegetable section of the grocery store or supermarket. Until then, I’d never seen white, green, or light purple eggplants. Interesting.

Now, how would I prepare my eggplants? I’d never done that before. I didn’t want them to just look pretty sitting in the fridge and then eventually spoil. What to do? What to do?

I happened to check out Simply Recipes, and by coincidence there was a recipe for Eggplant Relish, staring at me from my computer screen. Now, I knew what I’d make with the eggplants.

This recipe is another winner. It’s simple and tasty. I decided to serve on top of toasted French baguette slices. Next time, I’ll try bread sticks. The nice thing about this recipe is that you can also serve%2

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