Eggplant lovers unite! Another way to eat one of our favorites.
Bake 4 eggplants for 1 hour in a 400 degree oven.
Peel and chop the eggplant; set aside.
In a food processor or grinder, grind the peppers, tomatoes, and scallions. Mix in a large bowl the eggplant, the vegetables along with the oil, vinegar, salt and pepper.
Preserved relish is then sealed in jars and boiled in a water bath for 45 minutes. Makes 10 pints.
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