Eggplant Pomegranate Relish

Name: Eggplant Pomegranate Relish
Total time: PT0D0H0M
Yield: makes About 3 Cups
Ingredients: 1 ⁄ 3 cup extra-virgin olive oil; 1 large eggplant, cubed; 1 red onion, peeled and chopped; 6 cloves garlic, peeled and minced; 1 (2") piece ginger, peeled and minced; 1 cup tomato juice; 1 ⁄ 3 cup pomegranate molasses; 1 tsp. cayenne; Salt and freshly ground black pepper; 1 ⁄ 2 cup chopped fresh mint leaves; 1 small pomegranate, seeded (optional)

Serves
makes About 3 Cups

CHRISTOPHER HIRSHEIMER

Ingredients

¹⁄₃ cup extra-virgin olive oil
1 large eggplant, cubed
1 red onion, peeled and chopped
6 cloves garlic, peeled and minced
1 (2") piece ginger, peeled and minced
1 cup tomato juice
¹⁄₃ cup pomegranate molasses
1 tsp. cayenne
Salt and freshly ground black pepper
¹⁄₂ cup chopped fresh mint leaves
1 small pomegranate, seeded (optional)

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Instructions

Step 1

Heat oil in a large skillet over high heat until hot. Add eggplant and cook, stirring often, until soft, 5–10 minutes.

Step 2

Reduce heat to medium, add onions and cook, stirring often, until slightly softened, 2–3 minutes. Add garlic and ginger and cook until fragrant, 1 minute.

Step 3

Add tomato juice, pomegranate molasses, and cayenne, and season to taste with salt and pepper. Stir to loosen brown bits on bottom of skillet. Bring mixture just to a boil, reduce heat to low, and simmer, stirring often, until thickened, about 5 minutes. Remove from heat and stir in mint and, if using, pomegranate seeds. Adjust seasonings.