Eggplant Relish

• golden raisin↗1⁄4 cup
• cider vinegar↗3 tablespoons
• large eggplant↗1

  (abou 1 1/2 lb.)

• large yellow onion↗1

  chopped

• medium red pepper↗1

  chopped

• olive oil↗3 tablespoons
• jalapeno pepper↗1

  seeded, finely chopped

• garlic↗1 1⁄2

  finely chopped

• medium tomatoes↗1

  chopped

• honey↗4 teaspoons
• flat leaf parsley↗2

  finely chopped

Step-by-step instructions

1. 1

   Prehaet oven to 375°F.

2. 2

   In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.

3. 3

   With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.

4. 4

   Cook onion and pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool.

5. 5

   Season with salt and pepper to taste.

6. 6

   Cover and refrigerate overnight.

7. 7

   To serve, let stand at room temperature 30 minutes. Stir in parsley.

8. 8

   Serve with toasted baguetes slices.