Pomegranate-eggplant relish

1 Batch

Ingredients

Quantity Ingredient
⅓ cup Olive oil
1 medium Eggplant; diced medium
1 medium Red onion; diced small
2 tablespoons Minced garlic
1 cup Tomato juice
⅓ cup Pomegranate molasses
Salt and pepper; to taste
¼ cup Roughly chopped fresh mint
1 Pomegranate; seeds of

Directions

In a large saute pan, heat oil over high heat until hot but not smoking. Add eggplant and cook, stirring, until well seared and quite soft, about 5 to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.

Add tomato juice and pomegranate molasses, bring just to a boil, reduce heat to low and simmer, stirring occasionally, for 5 minutes.

Remove from heat, season with salt and pepper, stir in the mint and pomegranate seeds and serve hot or cold.

This relish will keep, covered and refrigerated, for about 6 days.

Yield: About 4 cups.

From John Willoughby and Chris Schlesinger's New York Times News Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks" 01/31/96 article in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned. From: Intercook

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