Eggplant Relish
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, finely minced
Kosher salt and freshly ground pepper
1 medium sized eggplant cut into 1/2-inch cubes
6 plum tomatoes, finely chopped
1/4 cup red wine vinegar
1/4 cup walnuts
1/4 cup pitted green olives, chopped
1/4 cup raisins
3 tablespoons sugar
2 tablespoons capers, drained
1/4 cup fresh flat-leaf parsley, chopped
Heat oil in a large skillet over medium heat and then add onion. Season the onion with salt and pepper. Cook while stirring occasionally until the onion begins to soften, about 5 minutes. Add the garlic, cooking 1 to 2 minutes. Add eggplant and tomatoes. Cover and cook, stirring occasionally until eggplant is very soft, about 15 minutes. Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10 to 12 minutes. Remove from heat and let cool to room temperature. Mix in the parsley and then season with salt and pepper to taste. Relish can be refrigerated, covered, up to 5 days.