Relishing Life... Eggplant Tomato Relish
Eggplant Tomato Relish
Found on Pinterest
Makes 2 pints
1 lb eggplant, peeled and cut into ¾ inch cubes
2 tsp canning salt
6 Tbsps olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 garlic cloves, minced
3 cups peeled and coarsely chopped tomatoes
3/4 cup apple cider vinegar
1 bay leaf
1 tsp whole mustard seeds
Black pepper to taste
In a bowl, toss eggplant with salt, put in a colander and let drain for an hour or so.
Rinse eggplant and drain it well.
Heat the oil in a large non-reactive pot. Add eggplant and saute about 5 minutes.
Add onion and pepper and saute another 10 minutes.
Add remaining ingredients.
Over medium heat bring mixture to a simmer. Simmer uncovered, stirring often for about an hour.
Remove bay leaf and ladle mixture into pint or half pint jars, leaving ½ inch headspace, remove air bubbles, wipe rims, and assemble lids.
Process for 15 minutes in a boiling water bath canner.
Store jars in a cool, dry, dark place
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