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
- 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
- 2 lbs. chopped tomato
Turn down the heat and cook 2-3 min.
Pour the mixture into a glass 9×13 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.