Ingredients
3 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, finely minced
Kosher salt and freshly ground pepper
1 medium sized eggplant – about 1 lb, cut into 1/2-inch cubes
6 plum tomatoes, finely chopped
1/4 cup red wine vinegar
1/4 cup walnuts or pinenuts
1/4 cup pitted green olives, chopped
1/4 cup raisins
2 to 3 Tbsp sugar
2 Tbsp capers, drained
1/4 cup chopped fresh flat-leaf parsley
Method
1 Heat oil in a large skillet over medium heat. Add onion, season with salt and pepper. Cook, stirring occasionally until the onion begins to soften – about 5 minutes. Add the garlic. Cook a couple minutes more.
2 Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes.
3 Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes.
4 Remove from heat and let cool to room temperature. Mix in the parsley. Season with salt and pepper to taste. Relish can be refrigerated, covered, up to 5 days.
Makes 4 cups. Serve with toasted French baguette slices, bread sticks, on a sandwich, or with fish or chicken.
