Pomegranate Eggplant Relish
1/3 cup olive oil
1 medium eggplant, peeled and diced into ½ inch piece squares
1 medium red onion, diced small
2 tablespoons minced garlic
1 cup tomato juice
1/3 cup pomegranate syrup
Salt and pepper
¼ cup chopped fresh mint
In a large sauté pan, heat oil over high heat until hot, but not smoking. Add eggplant and cook, stirring, until well-seared and quite soft (5-7 minutes).
Reduce heat to medium, add onion and cook, stirring for 2-3 minutes. Add garlic, and continue to stir for one minute. Add in tomato juice and pomegranate syrup, bring it just to a boil, and then reduce heat to low and simmer, stirring occasionally (for 5 minutes).
Remove from heat, and season with salt and pepper to taste. Stir in mint and pomegranate arils. Serve hot or cold with crackers or bread - or over chicken, fish or pork chops.
Yields 4 cups.