Cooking Recipe Pomegranate-Eggplant Relish
Recipe Ingredients
Directions
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.
From John Willoughby and Chris Schlesinger's New York Times News
Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for
Discriminating Cooks" 01/31/96 article in "The (Louisville, KY)
Courier-Journal." Pg. C6. Electronic format by Cathy Harned. From:
Intercook