Zingy Eggplant & Tomato Relish

• 1 lb eggplant-cubed
• 1 Tb sea salt

Toss together and pour into a colander

Let it stand in the sink for 1 hour

Sauté together in ½ cup olive oil in a large pan so there’s lots of surface area:

• Egg plant cubes

Once there’s a little golden color on one side of the eggplant

Add:

• 2-3 onions-sliced in slivers
• 5 roasted peppers (sweet peppers or mild hot peppers)-chopped

Sweat after roasting, removing skin & seeds

• ½ cup parsley-chopped
• 2 Tb thyme
• 5 cloves garlic-minced
• 1 Tb black pepper
• 2 tsp sea salt

Once the onion smells sweet and the rest of the veggies are well sautéed turn up the heat on the sauté pan to high

Add:

• 2 lbs. chopped tomato

Turn down the heat and cook 2-3 min.

Pour the mixture into a glass 9x13 pan and stir to cool quickly.

Once cool add:

• 2 more lbs chopped tomatoes
• 1 cup sherry vinegar
• ¼ cup honey
• 2 Tb molasses (use pomegranate molasses if you have it)

Adjust the salt & honey after the flavors have had time to meld.

Serve over cooked grain, on toasted bread rubbed with garlic and olive oil, over roasted potatoes.

 

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