To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
Preheat oven to 450°F with racks in middle and upper third.
Step 2
Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
Step 3
Turn on broiler.
Step 4
Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
Step 5
Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
