Spicy Tomato and Eggplant Relish

The spicy tomato and eggplant relish

can be made in advance and kept in

the fridge, in sterilised jars or airtight

containers, for up to 3 weeks.

Spicy tomato & eggplant relish

(makes 3 cups)

 

4 vine-ripened tomatoes,

stalks removed, halved

1 tbs olive oil, plus extra to drizzle

1/2 red onion, finely chopped

2 garlic cloves, finely chopped

2 red capsicums

    1/2 eggplant, cut into 1cm-thick slices

100ml tomato passata (sugo)*

1/2cup (125ml) apple cider vinegar

2 tbs white wine vinegar

1/3 firmly packed cup (80g) brown sugar

1/2 tsp mustard powder

1 tsp smoked paprika (pimenton)

 1/2 tsp dried chilli flakes

Pinch all spice

1 thyme sprig, leaves picked

Preheat the oven to 120°C.

For the tomato and eggplant relish,

place tomato, cut-side up, on a baking

tray. Drizzle with oil and season. Roast for

2 hours or until softened. Heat 1 tbs oil in

a large saucepan over medium-heat. Add

the onion and cook for 5 minutes. Add

garlic and cook, stirring frequently, for

a further 5 minutes or until soft. Add

roasted tomato and stir to combine,

then remove from heat and set aside.

Preheat the grill to high.

Cut capsicums in half lengthways,

remove stalk, membrane and seeds, and

place, cut-side down, on a baking tray.

Grill for 10 minutes or until skins are

charred and blackened. Transfer to a

bowl and cover with plastic wrap. Set

aside for 10 minutes, then when cool

enough to handle, remove blackened

skin, cut the flesh into chunks and add

to the tomato mixture.

Drizzle the eggplant slices with olive

oil and sprinkle with sea salt, then place

on a hot barbecue or chargrill pan and

cook for 3 minutes each side or until

flesh is soft and golden. Remove from

heat and set aside to cool. Remove skin,

then cut or tear the flesh into rough

pieces and add to the tomato mixture.

Add remaining relish ingredients to the

saucepan and simmer over medium heat,

stirring occasionally, for 5-6 minutes.

Reduce heat to low and simmer gently,

stirring occasionally, for 1 1/2 hours or

until thickened, reduced by half to threequarters

and most of the larger lumps

of vegetables have broken down. Remove

saucepan from heat and set aside to cool.

Serve with vintage cheddar toasties - or whatever takes your fancy!

* Tomato passata (sugo) is sieved

tomatoes available bottled from

selected supermarkets and delis.