Thursday, June 29, 2017

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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