Sweet and Spicy Eggplant Relish

Author

Bertrand Chemel, from "The Art of Blending" by Lior Lev Sercarz

Servings

6 to 8

Category

Condiment

Ingredients

• 6 plum or other paste tomatoes
• 3 long Japanese eggplants or 2 medium globe eggplants (about 2 pounds)
• 1 1/3 cups extra-virgin olive oil
• 1/4 cup honey
• 3 garlic cloves with skin, lightly crushed
• 3 rosemary sprigs
• 4 sprigs lemon thyme
• 6 sage leaves
• 3/4 cup sherry vinegar
• Salt
• Freshly ground pepper
• 2 Tbsp Marrakesh N.6 spice blend

Directions

1. Bring a large saucepan of water to a boil and prepare an ice bath. Cut a small X in the end of each tomato and drop them in the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and drain, then submerge them in the ice water until cool. Peel, core and seed the tomatoes, then cut them into 1/4-inch cubes.
2. Peel the eggplants, halve them lengthwise and cut into 1-inch cubes.
3. In a large skillet, heat the olive oil. Add the eggplant and sauté over medium-high heat, stirring regularly, until browned all over, about 7 minutes. Add the honey and cook for an additional 4 minutes. Stir in the crushed garlic and herbs and deglaze the pan with the sherry vinegar, scraping up any browned bits with a wooden spoon. Season with salt and pepper and stir in the Marrakesh spice blend. Reduce the heat to medium-low and cook eggplant, stirring frequently, until the eggplant is softened, about 6 to 7 minutes.
4. Transfer the eggplant to a plate and add the diced tomatoes to the skillet. Cook the tomatoes over medium-low heat, stirring frequently, for 10 minutes. Discard the garlic and herbs and season to taste with salt and pepper. 
5. Place the eggplant on a platter, pour the tomatoes and any accumulated liquid on top and serve.