Eggplant-Tomato Relish

2 cups

Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.


  • 1 can (28 ounces) whole peeled tomatoes, torn into small pieces

  • 2 unpeeled garlic cloves

  • ½ teaspoon ground cumin

  • 1 tablespoon extra-virgin olive oil

  • 1 globe eggplant (1 pound)

  • ½ small red onion, diced small

  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.

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