This recipe comes from William-Sonoma’s “The Art of Preserving,” by Rick Field and Rebecca Courchesne, with Lisa Atwood. This relish can be jarred as-is (no canning) and stored in the refrigerator for up to two weeks. If canning, add 2 minutes to processing time for each 1,000 feet above sea level. At 5,000 feet, add 10 minutes. At 7,500 feet, add 15 minutes. Makes: Six 8-ounce jars.
Ingredients
2 pounds globe eggplants, sliced 3/4-inch thick
1/4 cup salt
1 1/4 pounds tomatoes, peeled, cored, cut in 3/4-inch dice
4 tablespoons olive oil
1 yellow onion, halved, sliced 3/4-inch thick
2 cloves garlic, minced
1/3 cup pitted Kalamata olives
3 tablespoons pine nuts, lightly toasted
2 tablespoons capers
1/2 cup red wine vinegar
1/3 cup finely sliced fresh basil leaves
Freshly ground pepper
Directions
Arrange the eggplant slices in a single layer on paper towels.
Sprinkle both sides with the 1/4 cup salt; drain eggplant 1 hour. Rinse the eggplant under cold running water; pat dry with paper towels. Cut into 3/4-inch dice.
Heat 3 tablespoons of the olive oil in a large nonreactive saucepan over medium heat. Cook the eggplant in batches, stirring often, until lightly browned, about 10 minutes. Transfer to a plate.
Add remaining 1 tablespoon of the olive oil; reduce heat to medium-low. Add the onion; cook, stirring often, until tender, about 15 minutes. Add the garlic; cook, stirring, 2 minutes. Stir in the tomatoes, olives, pine nuts, capers, vinegar. Raise the heat to high; heat to a boil. Reduce heat to medium-low; gently stir in the eggplant and basil; simmer until heated through, about 5 minutes. Season with pepper; add more salt if needed.
Ladle the hot relish into hot, sterilized jars, leaving 1/4 inch of headspace. Remove any air bubbles. Wipe the rims clean; seal tightly with sterilized lids. Process the jars in a boiling-water bath, 20 minutes. Cool jars; test seals. Store. If the seal fails, refrigerate that jar for up to 2 weeks.
Nutrition information. Per 2 tablespoons: 22 calories, 64 percent of calories from fat, 2g fat, 0g saturated fat, 0mg cholesterol, 2g carbohydrates, 0g protein, 206mg sodium, 1g fiber.
