Serve this zesty relish on crostini or with grilled chicken or fish.
3 tablespoons olive oil
1 cup minced onion
2 garlic cloves, peeled, minced
2 to 3 cups peeled and diced eggplant
2 tablespoons lemon juice
2 tablespoons ketchup
1 to 2 teaspoons salt
11/2 teaspoons drained, prepared horseradish
1 teaspoon sugar
1/2 teaspoon dried tarragon
1/2 teaspoon black pepper
1/2 teaspoon sweet Hungarian paprika
In a large skillet, heat the olive oil. Add the onion and garlic and sauté until the onion is browned. Add the eggplant, pimientos along with some of their juice, lemon juice, ketchup, salt, horseradish, sugar, tarragon and pepper and paprika.
Cook the mixture over moderate heat, stirring, for about 15 minutes or until eggplant is tender. Serve warm. Makes: 11/2 cups, 12 (2-tablespoon) servings.
Source: Adapted from Gourmet magazine, 1975 issue.
Per serving: 24 calories (61 percent from fat), 2 g fat (0 saturated fat), 2 g carbohydrates, 0 protein, 79 mg sodium, 0 cholesterol, 1 g fiber.