Lunch: Auntie Ann's Eggplant Relish Recipe

Ingredients

1 medium eggplant, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1 cup chopped fresh mushrooms
1 green or sweet red pepper, chopped
1 cup pitted ripe olives, sliced
4 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons ketchup
2 teaspoons red wine vinegar
1 teaspoon sugar, optional
Few drops hot pepper sauce

Instructions

In a Dutch oven, combine the vegetables, olives, garlic, tomato sauce, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool. Store in the refrigerator for up to 1 week.

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