EGGPLANT RELISH

Eggplant Relish image

Provided by Chef Glaucia

Categories Spreads

Time P1DT45m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 102.7, Fat 5.3, SaturatedFat 0.8, Sodium 4.7, Carbohydrate 14.2, Fiber 3.4, Sugar 9.1, Protein 1.4