Eggplant Relish

Ingredients

• 1/4 cup golden raisin
• 3 tablespoons cider vinegar
• 1 large eggplant (abou 1 1/2 lb.)
• 1 large yellow onion, chopped
• 1 medium red pepper, chopped
• 3 tablespoons olive oil
• 1 jalapeno pepper, seeded, finely chopped
• 1 1/2 teaspoons garlic, finely chopped
• 1 medium tomato, chopped
• 4 teaspoons honey
• 2 tablespoons flat leaf parsley, finely chopped

Directions

1. 1

   Prehaet oven to 375°F.

2. 2

   In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.

3. 3

   With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.

4. 4

   Cook onion and 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.

5. 5

   Season with salt and pepper to taste.

6. 6

   Cover and refrigerate overnight.

7. 7

   To serve, let stand at room temperature 30 minutes. Stir in parsley.

8. 8

   Serve with toasted baguetes slices.