Ingredients

  • 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

Procedure

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 (Calories from Fat 18%); Total Fat 1.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 75; Potassium 214; Total Carbohydrate 15; Dietary Fiber 2; Sugars 12; Protein 1; Calcium 12; Iron <1;

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California Raisins are naturally sweet, no-added sugar!