Pomegranate Eggplant Relish

1/3 cup olive oil

1 medium eggplant, peeled and diced into ½ inch piece squares

1 medium red onion, diced small

2 tablespoons minced garlic

1 cup tomato juice

1/3 cup pomegranate syrup

Salt and pepper

¼ cup chopped fresh mint

1 pomegranate, seeded



In a large sauté pan, heat oil over high heat until hot, but not smoking. Add eggplant and cook, stirring, until well-seared and quite soft (5-7 minutes).


Reduce heat to medium, add onion and cook, stirring for 2-3 minutes. Add garlic, and continue to stir for one minute. Add in tomato juice and pomegranate syrup, bring it just to a boil, and then reduce heat to low and simmer, stirring occasionally (for 5 minutes).


Remove from heat, and season with salt and pepper to taste. Stir in mint and pomegranate arils. Serve hot or cold with crackers or bread - or over chicken, fish or pork chops.



Yields 4 cups.