Eggplant Relish

Everyday Food, 2005

MAKES 4 CUPS

    3 tablespoons olive oil                                        
    1 med. onion fine chop                                         
    2 cloves garlic smashed                                        
    Salt and pepper                                                
    1 med. eggplant 1/2-in cubes (1 lb)                            
    6 italian plum tomatoes fine chop                              
    1/4 cup red wine vinegar                                       
    1/4 cup pine nuts                                              
    1/4 cup pitted green olives chopped                            
    1/4 cup golden raisins                                         
    2-3 tablespoons sugar                                          
    2 tablespoons capers drain, rinse                              
    1/4 cup chop flat-leaf parsley    
                            
PREP: 30 MIN/TOTAL: 1 HR 30 MIN

Can accompany meat, poultry or fish.  Serve at room temperature.

Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.

Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft. 10 to 15 minutes.
Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.

Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.

NOTE: If vegetables begin to stick to the bottom of the skillet during cooking, add a splash of water, and scrape up the bits with a wooden spoon.

My Note: Pretty tasty.It cooks down considerably. Threw it in a bowl with some rice and tilapia. A nice healthy supper.

MXF