Categories: pickles- relish

Ingredients

• 1/4 cup golden raisins
• 3 Tbsp. cider vinegar
• 1 large eggplant (about 1 1/2 lb.)
• 1 large yellow onion, chopped
• 1 medium green and /or red sweet pepper, chopped
• 3 Tbsp. olive oil
• 1 jalapeno pepper, seeded and finely chopped
• 1 medium tomato, chopped
• 4 tsp. honey
• 2 Tbsp. finely chopped flat-leaf parsley
• Toasted baguette slices (optional)

Directions

1. Preheat oven to 375 degrees F. In non-active saucepan combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
2. With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined 15×10×1 inch baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing.

3. Remove from oven; cool on baking sheet. When cool enough to handle, cut eggplant in half lengthwise; scoop out flesh. Coarsely chop flesh; set aside.

4. In 10-inch skillet cook onion and sweet pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool. Season with salt and pepper. Cover and refrigerate at least 8 hours or overnight.
5. To serve, let stand at room temperature 30 minutes. Stir in parsley. Serve with toasted baguette slices.

6. makes 3 cups

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