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“This is a tangy relish which is good on fish, chicken or pork.”
READY IN:
50mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

Directions

  1. In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
  2. Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
  3. Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
  4. Remove from heat and stir in the tomatoes.
  5. In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
  6. Fill jars almost to the top. Pour some of the honey mixture over the top. Seal and use good water bath canning techniques to can.

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