Eggplant Tomato Relish
- Ready In:
- 50mins
- Ingredients:
- 11
- 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
- In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
- 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.
- Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
- Remove from heat and stir in the tomatoes.
- In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
- 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.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.