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Eggplant Relish

This is a famous dish in Sicily and goes really well on an antipasti menu. This freezes well for up to 3 months.


  • 1 Tbsp olive oil
  • 1 small eggplant, cut in 3/4" cubes
  • Salt and pepper
  • 1 sweet onion, chopped
  • 2 celery stalks, finely sliced
  • 1 cup tomato sauce
  • 3 Tbsp capers
  • 1 1/2 Tbsp white wine vinegar
  • 1 Tbsp sugar
  • 1/2 cup green olives


  1. Place the eggplant cubes in a colander, sprinkle with salt and allow to rest for 30 minutes. Rinse and pat dry.
  2. Heat some olive oil in a large frying pan. Fry the eggplant until it is soft and golden in color. 
  3. Heat some olive oil in a pan, sauté the onion and celery on a low heat for 5 minutes.
  4. Add the tomato sauce, capers, vinegar and sugar and simmer for 5 minutes.
  5. Add the eggplant and olives and cook for another 10 minutes.
  6. Season with salt and pepper.
  7. Allow to cool and refrigerate for 24 hours before serving.

Serves 8

Nutritional Information Per Recipe Per Serving
Calories 560 70
Protein 13 g 1.6 g
Phenylalanine 485 mg 61 mg
Leucine 603 mg 75 mg
Tyrosine 263 mg 33 mg