Eggplant Relish

(from Lucianolinda’s recipe box)

roast the eggplant whole, it keeps it from getting too dry while bringing out its sweetness.

Source: Woman's Day magazine

Categories: pickles- relish

Ingredients

  • 1/4 cup golden raisins
  • 3 Tbsp. cider vinegar
  • 1 large eggplant (about 1 1/2 lb.)
  • 1 large yellow onion, chopped
  • 1 medium green and /or red sweet pepper, chopped
  • 3 Tbsp. olive oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 medium tomato, chopped
  • 4 tsp. honey
  • 2 Tbsp. finely chopped flat-leaf parsley
  • Toasted baguette slices (optional)

Directions

  1. Preheat oven to 375 degrees F. In non-active saucepan combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
  2. With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined 15×10×1 inch baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing.

  3. Remove from oven; cool on baking sheet. When cool enough to handle, cut eggplant in half lengthwise; scoop out flesh. Coarsely chop flesh; set aside.

  4. In 10-inch skillet cook onion and sweet 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. Cover and refrigerate at least 8 hours or overnight.
  5. To serve, let stand at room temperature 30 minutes. Stir in parsley. Serve with toasted baguette slices.

  6. makes 3 cups

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