Appetizers:

Eggplant Relish

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Ingredients

1 eggplant, washed and peeled
3 tablespoons extra virgin olive oil
1 onion, minced
5 stalks celery, chopped
1 cup fresh mushrooms, chopped
1 large tomato, chopped
2 tablespoons freshly squeezed lemon juice
1/3 cup tomato juice
3 tablespoons catsup
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
Sesame crackers and/or raw vegetables, for dipping

Instructions

Trim off the end of the eggplant and cut the rest into 1/2-inch slices. Brush eggplant slices lightly with olive oil. Place on medium-high grill. Eggplant will brown quickly on the outside, but will be tender on the inside. Remove eggplant from grill and mash in a bowl. Stir in remaining ingredients and mix well. Taste to adjust seasonings to individual cook's taste. Cover eggplant relish and refrigerate until serving time. Stir before serving.

Ron Schriefer
Moline