Eggplant Relish

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Eggplant Relish

 

3 tbsps. olive oil

1 medium onion, chopped

2 garlic cloves, finely minced

kosher salt and freshly ground pepper

1 medium sized eggplant, about 1 lb, cut into 1/2-inch cubes

6 plum tomatoes, finely chopped

1/4 cup red wine vinegar

1/4 cup walnuts or pinenuts

1/4 cup pitted green olives, chopped

1/4 cup raisins

2 to 3 tbsps. sugar

2 tbsps. capers, drained

1/4 cup chopped fresh flat-leaf parsley

 

Heat oil in a large skillet over medium heat. Add onion, season with salt and

pepper. Cook, stirring occasionally until the onion begins to soften, about 5

minutes. Add the garlic. Cook a couple minutes more.

Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is

very soft, about 15 minutes.

Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over

medium-low heat until vegetables begin to break down, about 10 to 12 minutes.

Remove from heat and let cool to room temperature. Mix in the parsley. Season

with salt and pepper to taste. Relish can be refrigerated, covered, up to 5

days.

Makes 4 cups. Serve with toasted French baguette slices, bread sticks, on a

sandwich, or with tofu.