*  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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