Eggplant Relish

Name: Eggplant Relish
Ingredients: 1/4 cup golden raisin; 3 tablespoons cider vinegar; 1 large eggplant (abou 1 1/2 lb.); 1 large yellow onion, chopped; 1 medium red pepper, chopped; 3 tablespoons olive oil; 1 jalapeno pepper, seeded, finely chopped; 1 1/2 teaspoons garlic, finely chopped; 1 medium tomatoes, chopped; 4 teaspoons honey; 2 tablespoons flat leaf parsley, finely chopped

11 ingredients

8 steps

Ingredients

1/4 cup golden raisin
3 tablespoons cider vinegar
1 large eggplant (abou 1 1/2 lb.)
1 large yellow onion, chopped
1 medium red pepper, chopped
3 tablespoons olive oil
1 jalapeno pepper, seeded, finely chopped
1 1/2 teaspoons garlic, finely chopped
1 medium tomatoes, chopped
4 teaspoons honey
2 tablespoons flat leaf parsley, finely chopped

Directions

1

Prehaet oven to 375°F.
2

In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
3

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.
4

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.
5

Season with salt and pepper to taste.
6

Cover and refrigerate overnight.
7

To serve, let stand at room temperature 30 minutes. Stir in parsley.
8

Serve with toasted baguetes slices.