Pomegranate Eggplant Relish

eggplants

There’s something about those little purple eggplants in my garden.

They’re just so darn cute.

I actually like the look of them sitting pretty on my kitchen counter.  I almost feel bad cutting them up, but I had to.

I didn’t want them to go bad so I whipped ‘em up into an early Fall dish.

Relish? For Fall?

O yes.

And can you believe it’s Fall already?

Where did the summer go? I’m not complaining though, I love the Fall and September is one of the best months in Manhattan.  Cool breeze. Flip flops. Long sleeved shirts. No jackets. Sunglasses. Love it.

And love this relish.

It’s simple. Gluten-Free, Dairy-Free and Vegan.

What’s not to love?

Now all you need is a few gluten-free crackers or a piece of gluten-free toast to round out a perfect snack.

I’ve been enjoying this relish atop flat breads with ripe avocado and a pinch of sea salt.

Needless to say…it hits the spot.

Especially around 3PM when you’re getting that afternoon need for a bit of flavor.

Well, that’s when I get my yearning for a snack.

Whatever the time, wherever you are…when you’re in the mood for a little nibble spread on some cheer with this relish.

It’s a great condiment for your grilled tofu, fish, eggs, burgers, salads and pasta dishes.

Not to mention just simply great by the spoonful.

But maybe I’m the only one caught in front of my fridge with a tablespoon in one hand and this relish in the other.

Silly me.

It’s just that good. I can’t resist.

Happy September.

 

Pomegranate Eggplant Relish

Gluten-Free and Vegan

Makes 6 (1 pint jars)

Ingredients

  • 3 large Vidalia onions, chopped
  • 15 baby eggplant (or 1 small eggplant), chopped
  • 3 yellow bell peppers, chopped
  • Seeds and juice of 1 pomegranate
  • 2 cups organic apple cider vinegar
  • 3/4 cup sugar

Directions

  1. Combine all ingredients in a large stockpot over high heat; bring to a boil.  Reduce to low heat; simmer for 20 minutes.
  2. Sterilize six 1 pint jars and keep warm.  Transfer hot relish mixture into the jars, leaving 1/4 inch of space at the top.  Remove any air bubbles and secure caps on each jar.
  3. Submerge relish-filled jars into  boiling water for 20 minutes.  Test to ensure jars have sealed properly by pressing on the center of the lid, which should be slightly depressed.
  4. Cool jars.  Store in a cool pantry or refrigerator.
  5. Enjoy.
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46 replies
  1. Britt T.
    Britt T. says:

    My favorite six-ingredient meal is original oatmeal with a dash of milk, butter, brown sugar, and banana and strawberry slices. Yummy!

    Reply
    • Baking N Books
      Baking N Books says:

      Amie…I am absolutely in awe. I love it…it’s so…beautiful. To create something like that…wow.

      I cannot wait to make the oatmeal banana muffins with streusel – and the quinoa chickpea zucchini salad. Wonderful.

      To everyone else – SUBSCRIBE! I will be extending for sure after this free issue. And will let my readers know about your mag as well :)

      Reply
  2. Meganne Oakleaf
    Meganne Oakleaf says:

    Hi Amie! Happened to find your website as I was visiting the Musselman applesauce site. Would like to share my (newly created) favorite 6-ingredient recipe that I stumbled upon one day this summer. Was in search of a quick,tasty,satisfying lunch.Am a woman in mid-life doing her best to eat healthily.(Need to feed hubby healthily,too, since he has cholesterol issues!)This fills the bill as a way to get more omega-3 fish into our diet.Here it is: Artichoke&Red Pepper Tuna– Gently flake 1 can(5 or 6 oz.) water-packed tuna into serving dish. Add 1 jar of artichoke hearts(6 oz.),drained,quartered,and marinated.(Reserve the oil/vinegar marinade from jar.) Dice some roasted red peppers to equal a 1/2 cup and add to tuna mixture.(There are many brands out there that come in handy jars!) Grab a lemon half and squeeze,to taste,over the tuna. Mince some fresh parsley(about 1 tablespoon) and sprinkle over the mixture.Drizzle some of the reserved oil/vinegar over all,and mix lightly. Serve on a bed of lettuce leaves or over baby spinach.(If you like crunch,as I do,you can also serve the tuna salad on a brown rice cake,toasted whole-grain pita,or other whole grain bread.) If you are in a pinch and have no fresh lemon juice or parsley,this dish is still satisfying. Enjoy!

    Reply
    • Amie
      Amie says:

      Thank you so much, Mary; hope you enjoy our launch issue of Easy Eats Magazine at EasyEats.com….I’d love to hear your thoughts!

      Reply
  3. Lee
    Lee says:

    Count me in please.

    My fave 6-ingredient-recipe is homemade quiche. It’s very simple to make. All you need is a pie crust, a few fresh (backyard) eggs, 3 different types of cheese, and sliced peppers. Simply delicious!

    Reply
  4. Liz M.
    Liz M. says:

    POTATO SOUP

    10 to 14 potatoes, peeled and diced
    1 to 1 1/2 lb. Polish Kielbasa
    6 to 7 beef bouillon cubes (chicken can be substituted)
    1 lg. or 2 sm. onions, sliced or diced

    After combining all ingredients, cover with water and heat to boiling. Lower temperature and cook until potatoes are soft. Soup can be thickened by adding instant, mashed potatoes. Salt and pepper to taste; can be served with sour cream mixed in.

    Reply
  5. Schmidty
    Schmidty says:

    Potato Soup with Bacon

    (very thick and creamy, and I leave lots of potato chunks in it)

    5 slices bacon
    5 russet potatoes
    2 cans chicken broth
    about a cup of half and half
    garlic and onion to taste

    I bake my potatoes first, sometimes the day before. Peel when cool.

    Chop bacon into small pieces and brown in pot. Remove from drippings and set aside. Simmer garlic (I use 3-4 pods, minced) and one chopped onion in bacon drippings until transparent, about 5 minutes. Next, add two cans of chicken broth and the potatoes that have been chopped into small pieces. I also add a bit of water to get he right proportion of liquid to potato. I let this cook for 45 minutes or so until the potatoes have started softening and dissolving. At this time I use a masher to mash until I get the consistency I want.

    I stir in half and half about five minutes before I serve, and I also add the crumbled bacon at this time.

    Reply
  6. Meganne O.
    Meganne O. says:

    Amy–Hi again! Forgot to wish you well on your new venture when writing last time. Sounds exciting! Did I misunderstand which Friday you would be choosing the winner of the Amex gift card? Thanks! Meganne O.

    Reply
    • Amie
      Amie says:

      Thank you so much. I greatly appreciate your support and I hope you enjoyed al 100 pages of Easyeats.com. I picked the winner on Friday the 9th. Thanks Meganne…also I love the unique way you spell your name!

      Reply
    • Amie
      Amie says:

      Thank you so much, Keely; great to hear from you and so happy that you’ve found my blog. My garden is only in the summer at my family’s home on the shore in NJ as I don’t have a garden in Manhattan—wish I did! Thank you again; have a great weekend!

      Reply
  7. Sarah @ Sarah's Modern Bites
    Sarah @ Sarah's Modern Bites says:

    What a fun and creative recipe! Thanks!

    My go-to 6 ingredient recipe is!:
    - 1 box corn/gluten free shells
    - 1 cup cubed extra firm tofu
    - 2 huge handfulls of fresh baby spinach
    - A couple tablespoons of extra virgin olive oil
    - About 1/4-1/2 cup graded Pecorino Romano
    - salt and pepper to taste
    Cook the pasta according to directions, lightly saute the cubed tofu with olive oil, toss the spinach in with the warm pasta once it has been drained, stir the spinach in with the pasta and add the rest of the olive oil, stir, toss in the tofu with the pasta, stir, toss the cheese in, stir, salt and pepper to taste… Enjoy!

    Reply
  8. niki
    niki says:

    great recipe idea!

    My fav 6 ingredient recipe is a quick pasta dish…

    1 lb rigatoni
    1 large onion, chopped
    a couple of cloves of garlic, minced
    1 lb fresh tomatoes, chopped
    handful of basil, roughly chopped
    1 lb fresh mozzarella
    2 tbsp olive oil
    salt & pepper

    Cook pasta according to package instructions. While the pasta is cooking, saute the onion and garlic in olive oil over medium heat, then add the chopped tomatoes. Season with salt and pepper, to taste. Cut the mozzarella into bite sized pieces, drain the pasta (when it is al dente) and toss everything together. Top with the chopped basil and you are good to go!

    Reply
  9. Kk
    Kk says:

    Thank u so much for sharing. We changed our way of eating & I am grateful for bloggers like you that we can learn new fresh ways of eating, plus using 6 ingredients that’s a healthy party bonus! :)) Aloha

    Reply
  10. Kim adams
    Kim adams says:

    My 6 ingredient receipe

    Healthly Hawaiian laulau (steam meat or veggies wrapped in taro leaves) makes 6
    2 1/2 llbs Taro leaf or Spinach
    2 large Okinawin sweet potato cut, about 2inch cubes
    1 Onion cut make 6 wedges
    1 mushrooms whole or sliced
    1 tomato cut into 6 wedges
    6 pcs salmon cut into about 2 inches
    2T. Hawaiian salt or whatever you prefer on Salmon leave to tge side when done,this will be the last time you add salt it is alot but it will be divided well among the laulaus.

    Clean taro leaves, cut stalk off close to leaf then cut into 1inch pcs
    Take 5-6 leaves add one of everything above & wrap also add a few cut taro stems to each and enclose tightly in foil should look like a bundle/packet
    Boil water in steamer place laulau in steamer for 2 hours
    Open and eat :) Aloha
    Note to chef: U can use whatever vegetable you enjoy in the laulau too

    Reply

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