Eggplant Relish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 45mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prehaet oven to 375°F.
  • In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
  • With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.
  • Cook onion and pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool.
  • Season with salt and pepper to taste.
  • Cover and refrigerate overnight.
  • To serve, let stand at room temperature 30 minutes. Stir in parsley.
  • Serve with toasted baguetes slices.
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