2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 large eggplant, cut into cubes
1 red bell pepper, cut into cubes
1 yellow bell pepper, cut into cubes
1 carrot, peeled and grated
1 zucchini, cut into cubes
1/2 cup of pitted green olives, chopped
Salt and black pepper to taste
1/2 cup of olive oil
1/3 cup of red wine vinegar
1/2 cup of orange juice
1 tablespoon of cumin
1/2 cup of white raisins
8 round crackers for serving
Pistachios for garnish
2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 large eggplant, cut into cubes
1 red bell pepper, cut into cubes
1 yellow bell pepper, cut into cubes
1 carrot, peeled and grated
1 zucchini, cut into cubes
1/2 cup of pitted green olives, chopped
Salt and black pepper to taste
1/2 cup of olive oil
1/3 cup of red wine vinegar
1/2 cup of orange juice
1 tablespoon of cumin
1/2 cup of white raisins
8 round crackers for serving
Pistachios for garnish
Heat the olive oil, sauté the onion and garlic
Brown the eggplant, bell peppers, carrot, and zucchini
Remove from heat and mix in the green olives
Add salt, black pepper, olive oil, red wine vinegar, orange juice, and cumin
Mix in the raisins
Let it rest for 30 minutes with the lid on
Cut a top off each eggplant, remove the insides, being careful not to puncture
Distribute the relish among the eggplants, sprinkle pistachios, and serve immediately.
