Spicy Eggplant and Golden Raisin Relish

Adds interest and excitement to red meats.
  • Yields 8 cups
  • Details

    • Serving Size: 1/4 cup


    • 3 tablespoons extra virgin olive oil, divided
    • 2 eggplant, peeled and diced
    • 1 small white onion, peeled and diced small
    • 2 stalks celery, peeled and diced small
    • 1 tablespoon tomato paste
    • 2 tablespoons tomato purée
    • 2 roasted tomatoes, chopped
    • 1 tablespoon capers, drained and rinsed
    • 1/2 tablespoon sugar
    • 1 teaspoon kosher salt
    • 2 teaspoons chili-garlic paste
    • 3 cups California golden raisins, plumped


    In a heavy-bottomed sautépan, heat 2 tablspoons oil until it starts to smoke. Without overcrowding pan, add eggplant and cook until it is caramelized; set aside.

    In a heavy rondeau or frypan, sauté onion and celery in 1 tablespoon olive oil until softened; add tomato paste and sauté 1 minute more. Add remaining ingredients and simmer until mixture is a thick, relish-like consistency. Set relish aside and keep at room temperature until ready to serve.

    Note: For serving suggestion, see recipe for Spice-rubbed Colorado Lamb Sirloin with Contadina-style Potatoes and Spicy Eggplant and Golden Raisin Relish.

    Nutrition Facts Per Serving

    Calories 70 (18% from fat); Total Fat 1.5g (sat 0g, mono 2g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 15g; (Dietary Fiber 2g; Sugars 12g; ); Iron <1mg; Sodium 75mg; Calcium 12mg; Potassium 214mg

    This recipe is found in the following categories:

    Special Diet

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