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Zingy Eggplant & Tomato Relish

Lasts a long time in your fridge.  We were “trapped” back east when the pandemic “shelter in place” order came.  Two months later we came home to find this zippy sauce ready and waiting to easily zip up a meal.  Quite welcome after a somewhat subdued Mid Western palate.

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.

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