*  Exported from  MasterCook  *

                       Pomegranate-Eggplant Relish

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       Sauces And Preserves
                Pasta & Pasta Sauces             Restaurant
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3   c            Olive oil
   1       md           Eggplant -- diced medium
   1       md           Red onion -- diced small
   2       tb           Minced garlic
   1       c            Tomato juice
     1/3   c            Pomegranate molasses
                        Salt and pepper -- to taste
     1/4   c            Roughly chopped fresh mint
   1                    Pomegranate -- seeds of

  In a large saute 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.

  This relish will keep, covered and refrigerated, for about 6 days.

  Yield: About 4 cups.

  From John Willoughby and Chris Schlesinger's New York Times News Service
  "Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks"
  01/31/96 article in "The (Louisville, KY) Courier-Journal." Pg. C6.
  Electronic format by Cathy Harned.
  From: Intercook



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