1/2 cup drained pimento-stuffed green olives, chopped
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano, crumbled
Accompaniment: crackers or toasted Italian bread slices
Directions
In a 4- to 6-quart saucepan cook eggplant, onion, bell pepper, and garlic in oil, covered, over moderately low heat, stirring occasionally, 10 minutes. Stir in remaining ingredients and salt and pepper to taste and simmer, covered, stirring occasionally, 30 minutes. Transfer relish to a bowl and cool. Chill relish 1 day to develop flavor.
