Makesabout 3 cups
- Active time:25 min
- Start to finish:1 1/4 hr
December 2008
To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.
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1
(1 1/2-lb) eggplant
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3
red bell peppers
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2
tablespoons
extra-virgin olive oil plus additional for coating
-
1
teaspoon
finely chopped garlic
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1
tablespoon
red-wine vinegar
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1
tablespoon
drained capers, finely chopped
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2
tablespoons
finely chopped flat-leaf parsley
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3
anchovy fillets, finely chopped
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Preheat oven to 450°F with racks in middle and upper third.
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Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
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Turn on broiler.
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Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
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Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
Cooks’ notes: - Eggplant relish can be made 2 days ahead and chilled. Bring to room temperature before serving.
- We've also got a web-exclusive recipe using the leftover anchovies.