You are here:
  1. Home
  2. Sauces, dips & spreads
  3. Eggplant and Capsicum Relish


1 Eggplant and Capsicum Relish

2 Sauces, dips & spreads recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Eggplant and Capsicum Relish

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

0 portion(s)

  • 1 eggplant
  • 2 capsicums, e.g. 1 red, 1 green
  • 1 red onion, halved
  • 1 clove garlic
  • 50 g olive oil
  • 3 tomatoes, quartered (approx 400g)
  • 2 tablespoon white wine vinegar
  • 1 tablespoon brown sugar
Add to shopping list
5

Recipe's preparation

  1.  


    Cut eggplant into 1 cm cubes, salt (about 1 - 2 tablespoons) and leave for 15 minutes 


    Remove seeds from capsicums and chop into 1 cm squares (or thin strips)


    Rinse eggplant under running water, drain


    Place garlic and onions into TM bowl, chop 5 secs, Speed 5


    Add olive oil


    Saute 2 mins, 100 degrees, Speed 2, MC off


    Add tomatoes, chop 3 secs, Speed 5


    Add rest of ingredients


    Optional – add salt and pepper to taste (do not add much salt as eggplant has been salted)


    Cook 10 mins, counter-clockwise operation, 100 degrees, Speed 1


    Cool.


     


    Use as a dip with crackers or on bread topped with grilled haloumi


     


    To grill haloumi, slice lengthwise and place into a heated frypan over gentle - medium heat. Oil is not required if pan is hot.  


    Remove when slightly brown which happens QUICKLY.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • I am cooking this now and it smells AMAZING...

    Submitted by CasDelicious on 21. April 2017 - 01:42.

    I am cooking this now and it smells AMAZING!
    Looked too runny after 10 minutes, so i have it on for another 10 without MC.
    Thanks for sharing this recipe.

    Login or register to post comments

  • OH MY GOSH!!!!...

    Submitted by Bek V8 on 12. February 2017 - 11:06.

    OH MY GOSH!!!!

    So yum, the first time I made this I followed the recipe (very rear for me lol) and the taste was amazing and it got me thinking it tasted slightly sweet and sour

    So I made an other batch and this time used apple cider vinegar and added 2 TBSP of pineapple juice, cooked as per recipe well after the 1st 10 minutes I added another 15 minutes with the mc off and simmer basket on top. In a fry pan I browned pork/beef meatballs and pineapple peices, once browned I added the relish and simmered till meatballs cooked through served with rice. It was so yummy the whole family ate everything in their bowl and have asked to have it in the fortnighly regular meals.

    Thank you for not only a wonderful relish but a delicious main meal.Lol

    Login or register to post comments

  • There are so many rules to shelf life so I think...

    Submitted by Dene M on 19. August 2013 - 13:58.

    There are so many rules to shelf life so I think it's safest to only keep for a few days.

    Login or register to post comments

  • How would you make it so it

    Submitted by annaharc on 13. August 2013 - 15:21.

    How would you make it so it wouldn't be "fresh relish" and it'd keep longer in fridge/shelf? Is there any ingredients to be added? Thanks.

    Login or register to post comments

  • I made a mixed version of

    Submitted by Emma Fryar on 14. July 2013 - 15:49.

    I made a mixed version of this with the Red Onion Relish recipe from the Everyday Cookbook.

    I had these ingredients to use up so thought I'd give it a go!

    I used the same ingredients as above but used only red capsicum and added 2 tabs of brown sugar, a slosh of balsamic vinegar and 1/2 cup ish of red wine vinegar instead of white.

    I also added 4 chopped apricots as per EDC recipe. Just to make sure it was sweet I suppose........

    As I wanted it to be a fridge keeper type of relish, I cooked it for 45 mins at 100 degrees on 2.

    Will keep you posted on how it keeps but so far so good! tmrc_emoticons.)

    Login or register to post comments