1/3 cup olive oil
In a large sauté 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.
1 medium eggplant, diced medium
1 medium red onion, diced small
2 tablespoons minced garlic
1 cup tomato juice
1/3 cup pomegranate molasses
salt and pepper, to taste
1/4 cup roughly chopped fresh mint
seeds of one pomegranate
This relish will keep, covered and refrigerated, for about 6 days.
Yield: About 4 cups.
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