Eggplant Sun Dried Tomato Relish

By BobLongo

Ingredients

• 1 eggplant, about 1 pound
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1/4 cup oil packed sun-dried tomatoes, drained
• 1 tablespoon sugar
• 2 tablespoons balsamic vinegar
• 3 tablespoons chopped parsley
• 1 tablespoon chopped fresh mint
• Salt and pepper

Preparation

Step 1

Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Preheat the oven to 375 degrees

Prick the eggplant twice with a fork’’ and brush it lightly with some of the oil. Place it on a baking sheet and bake in the preheated oven for about 40 minutes, until the skin is wrinkled all over and the eggplant is soft.
Let the eggplant sit until it is cool enough to handle. Cut it in half lengthwise. Scoop out the flesh with a large spoon, leaving the skin and any hard portions behind. Cut the flesh into pieces about ½-inch wide and put them in a mixing bowl.
Add the garlic, tomatoes, sugar, vinegar, parsley, mint and salt and pepper to taste. Mix well. Beat in the remaining oil gradually, until the mixture is thick and smooth.
Serve at room temperature with grilled fish or meats.