Cascading Kitchen Notes
Lasts many weeks in your fridge. Make it now with all of the available fresh flavors. Your taste buds will thank you come winter. 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 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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