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Eritrean Eggplant Relish

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Eritrean Eggplant Relish
  • 1 large or 2 medium eggplant, cut into ?ny dice, about ½‐inch
  • ¼c olive oil
  • 3 cloves garlic, minced
  • ½c celery, diced
  • 1 – 8oz. can tomato sauce
  • 1T sugar or more to taste
  • 3T red wine vinegar
  • 1t berbere spice blend
  • ¼t salt or to taste
  • ¼c parsley, chopped
  1. Heat oil in a large skillet over medium‐high heat.
  2. Add eggplant and sauté, stirring, for about 5 minutes or until tender and lightly browned.
  3. Add all other ingredients except parsley and stir.
  4. Reduce heat to medium‐low and simmer, covered, for about 8 minutes.
  5. Uncover and simmer another 10 minutes or until sauce is thick.
  6. Stir in parsley.
  7. May be served hot or at room temperature.


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