Eggplant Tomato Relish: A Taste of Summer Preserved

The scent of eggplant and tomatoes simmering with sweet onions always takes me back to my grandmother’s garden. Sunlight glinted off the plump, purple eggplants, and the air was thick with the promise of summer’s bounty. She’d spend days transforming her harvest into jars of vibrant relish, a taste of sunshine preserved for the long winter months. That simple, rustic relish was more than just a condiment; it was a symbol of her love and a reminder of the simple pleasures of home.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: Varies by canning method
• Total Time: Varies by canning method
• Yields: Varies based on jar size, approximately 6-8 pints
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 38 ounces eggplants, diced into 1/2 inch cubes
• 3 1/2 ounces Vidalia onions, diced (or other sweet onion)
• 3 tablespoons kosher salt
• 1/4 cup olive oil
• 2 ounces garlic, minced
• 1 tablespoon fresh thyme, chopped (less if dry)
• 1/4 cup fresh sage, loosely packed and chopped (less if dry)
• 2 teaspoons black pepper
• 20 ounces cherry tomatoes, halved
• 2 cups red wine vinegar
• 2 ounces honey

Equipment Needed

• Large colander
• Large bowl
• Kitchen towel
• Large sauté pan
• Large pot
• Canning jars with lids and rings (size depends on desired yield)
• Canning equipment (jar lifter, funnel)
• Water bath canner (optional, for shelf-stable canning)

Instructions

1. In a colander placed over a bowl, combine the diced eggplant, diced onion, and kosher salt. Toss well to ensure the salt is evenly distributed. This step is crucial for drawing out excess moisture from the eggplant, resulting in a less bitter and more concentrated flavor in the final relish.
2. Let the eggplant mixture drain for 1 hour. During this time, the salt will work its magic, pulling out excess water and bitterness. You’ll be surprised by how much liquid accumulates in the bowl beneath the colander.
3. After the draining period, wrap the eggplant-onion mixture in a clean kitchen towel. Squeeze firmly over the sink to remove as much of the remaining water as possible. This step is essential for preventing a watery relish. Be thorough!
4. In a large sauté pan, warm the olive oil over medium-high heat. Ensure the pan is large enough to accommodate all the vegetables without overcrowding, which can lower the temperature and prevent proper browning.
5. Add the eggplant-onion mix, minced garlic, chopped sage, chopped thyme, and black pepper to the pan. Cook, stirring frequently, for 2-3 minutes. The goal here is to lightly sauté the vegetables and bloom the herbs, releasing their fragrant oils and enhancing their flavor. Be careful not to burn the garlic.
6. Remove the pan from the heat. Gently stir in the halved cherry tomatoes. Adding the tomatoes off the heat helps them retain their shape and prevents them from becoming overly mushy.
7. In a separate pot, combine the red wine vinegar and honey. Bring the mixture to a boil over medium-high heat. This creates the sweet and tangy base for the relish. Be sure to use a pot that is large enough to prevent boil-over.
8. Keep the vinegar-honey mixture hot, but reduce the heat to a simmer.
9. If canning: Prepare your canning jars, lids, and rings according to the manufacturer’s instructions. Typically, this involves washing the jars in hot, soapy water and keeping them warm until filling. Lids should be simmered in hot water (not boiling) to soften the sealing compound.
10. Fill the prepared jars almost to the top with the eggplant-tomato relish. Leave about 1/2 inch of headspace.
11. Pour some of the hot vinegar-honey mixture over the top of the relish in each jar, ensuring the vegetables are submerged and maintaining the 1/2-inch headspace.
12. Remove any air bubbles from the jars by gently tapping them on a towel-lined surface or by using a non-metallic utensil to push down on the solids.
13. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the rings until finger-tight (not too tight, as air needs to escape during processing).
14. Process the filled jars using good water bath canning techniques. Submerge the jars in a boiling water bath, ensuring they are covered by at least 1-2 inches of water. Process for the time recommended by your local extension office or a reputable canning resource, based on your altitude and jar size. Processing times typically range from 10-20 minutes.
15. After processing, carefully remove the jars from the water bath using a jar lifter. Place them on a towel-lined surface to cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly.
16. Check the seals of the jars by pressing down on the center of each lid. If the lid is concave and doesn’t flex, the jar is sealed. If the lid flexes, it hasn’t sealed properly and should be reprocessed with a new lid or stored in the refrigerator and used within a few weeks.

Expert Tips & Tricks

• Eggplant Prep: Salting and draining the eggplant is key to removing bitterness. Don’t skip this step! For a more intense flavor, roast the eggplant before dicing.
• Vinegar Balance: Adjust the amount of honey to balance the acidity of the vinegar to your liking. Taste the vinegar-honey mixture before adding it to the relish and adjust accordingly.
• Herb Infusion: For a deeper herb flavor, sauté the thyme and sage in the olive oil for a few minutes before adding the other vegetables.
• Canning Safety: Always follow proper canning procedures to ensure a safe and shelf-stable product. Consult your local extension office or a reputable canning resource for accurate processing times and instructions.
• Texture Control: For a smoother relish, pulse a portion of the finished relish in a food processor before canning. Be careful not to over-process, as you want to retain some texture.

Serving & Storage Suggestions

This eggplant tomato relish is incredibly versatile. Serve it chilled or at room temperature as a condiment with grilled fish, chicken, or pork. It’s also delicious spread on crusty bread, crackers, or stirred into pasta. Use it as a topping for bruschetta or crostini, or as a flavorful addition to cheese boards.

Properly canned relish will last for at least a year on the shelf. Once opened, store in the refrigerator for up to 2 weeks. If you choose not to can the relish, store it in an airtight container in the refrigerator for up to 1 week.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	8g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	500mg	22%
Total Carbohydrate	20g	7%
Dietary Fiber	5g	18%
Sugars	12g	–
Protein	2g	4%

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped jalapeño pepper to the sauté pan for a spicy kick.
• Smoked Eggplant: Use smoked eggplant for a smoky flavor. You can smoke your own eggplant on the grill or in a smoker, or purchase pre-smoked eggplant.
• Balsamic Vinegar: Substitute balsamic vinegar for red wine vinegar for a richer, sweeter flavor.
• Different Herbs: Experiment with different herbs, such as oregano, basil, or rosemary, to customize the flavor of the relish.
• Sweetener Options: Maple syrup can be used instead of honey.
• Roasted Garlic: Use roasted garlic instead of fresh garlic for a milder, sweeter flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to salt the eggplant before cooking?
A: Salting the eggplant draws out excess moisture and bitterness, resulting in a more flavorful and tender relish.

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, but use less dried herbs as they are more concentrated. Substitute 1 teaspoon of dried thyme for 1 tablespoon of fresh thyme, and 1 tablespoon of dried sage for 1/4 cup of fresh sage.

Q: Do I have to can the relish, or can I just store it in the refrigerator?
A: You can store it in the refrigerator for up to a week, but canning allows you to preserve the relish for longer storage at room temperature.

Q: What if my jars don’t seal properly?
A: If the jars don’t seal, you can reprocess them with new lids or store them in the refrigerator and use within a few weeks.

Q: Can I use different types of tomatoes?
A: Yes, any type of tomato will work, but cherry tomatoes are a good choice because they hold their shape well during cooking.

Final Thoughts

I truly hope you’ll give this Eggplant Tomato Relish recipe a try. It’s a labor of love, but the resulting jars of vibrant, flavorful relish are well worth the effort. Share it with friends and family, or savor it yourself as a reminder of summer’s bounty throughout the year. Don’t hesitate to experiment with variations to make it your own, and please share your feedback. This relish pairs wonderfully with grilled halloumi cheese and a crisp glass of Sauvignon Blanc on a warm evening. Happy cooking!