Eggplant Tomato Relish

This is a tangy relish which is good on fish, chicken or pork.

• Ready In: 50 mins
• Yields: 1 Batch

Ingredients

• 38  ounces eggplants, diced into 1/2 inch cubes
• 3 1⁄2 ounces  vidailia onions, diced (or other sweet onion)
• 3  tablespoons kosher salt
• 1⁄4 cup olive oil
• 2  ounces garlic, minced
• 1  tablespoon fresh thyme, chopped (less if dry)
• 1⁄4 cup fresh sage, loosely packed and chopped (less if dry)
• 2  teaspoons black pepper
• 20  ounces cherry tomatoes, halved
• 2  cups red wine vinegar
• 2  ounces honey

Directions

1. In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
2. Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
3. Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
4. Remove from heat and stir in the tomatoes.
5. In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
6. Fill jars almost to the top. Pour some of the honey mixture over the top. Seal and use good water bath canning techniques to can.