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
