Spicy Eggplant Relish
4 SERVINGS
Ingredients:
1/3 cup Raisins
1/4 cup Cider vinegar
2 pounds Eggplants
2 tablespoons Olive oil
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 teaspoon Salt
1/4 teaspoon Black pepper
3 Garlic cloves, minced
1 Jalapeno pepper, seeded, minced
1/2 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1 tablespoon Honey
Method:
Preheat the oven to 425°F (220°C).
Plump the raisins in the vinegar for 15 minutes.
Bake the eggplants (prick skin) for 1 hour or until the skins are shriveled and eggplants are soft. Remove and let cool.
Peel eggplant and cut into 1/2-inch (1.2 cm) dice.
Heat the olive oil over medium heat, add onion and green pepper, and cook 8 minutes or until soft.
Add the salt and pepper, garlic, and jalapeño; stir well and cook 4 minutes.
Add the tomato, the raisins with their soaking liquid, the honey, and eggplant. Simmer 15 minutes, stirring often.
Correct seasoning and let set overnight for flavors to blend. May be served warm, at room temperature, or cold.
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