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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.
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