Eggplant Relish Recipe

Ingredients

3 tablespoons olive oil 

2 garlic cloves, smashed 

Coarse salt and ground pepper 

1 medium eggplant (about 1 pound), cut into 1/2-inch cubes 

6 plum tomatoes, finely chopped 

1/4 cup red wine vinegar 

1/4 cup pine nuts 

1/4 cup pitted green olives, chopped 

1/4 cup golden raisins 

2 to 3 tablespoons sugar 

2 tablespoons capers, drained and rinsed 

1/4 cup chopped fresh flat-leaf parsley 

Preparation

Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.

Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.

Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.

Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.