 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This is a tangy relish which is good on fish, chicken or pork. Ingredients:
38 ounces eggplants, diced into 1/2 inch cubes |
3 1/2 ounces vidailia onions, diced (or other sweet onion) |
3 tablespoons kosher salt |
1/4 cup olive oil |
2 ounces garlic, minced |
1 tablespoon fresh thyme, chopped (less if dry) |
1/4 cup fresh sage, loosely packed and chopped (less if dry) |
2 teaspoons black pepper |
20 ounces cherry tomatoes, halved |
2 cups red wine vinegar |
2 ounces honey |
Directions:
1. In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
2. Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
3. Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
4. Remove from heat and stir in the tomatoes.
5. In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
6. Use good water bath canning techniques to can.
|
|