Instructions:

Yield: 1 recipe

1/3 cup Olive oil
1 med Eggplant; diced medium
1 med Red onion; diced small
2 tbsp Minced garlic
1 cup Tomato juice
1/3 cup Pomegranate molasses
Salt and pepper; to taste
1/4 cup Roughly chopped fresh mint
1 ea 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.