Pomegranate Eggplant Relish

by Amie on September 2, 2011

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)


  • 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


  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 comments… read them below or add one }

Britt T. September 2, 2011 at 8:14 am

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


Amie September 2, 2011 at 11:00 am

Love this idea; sounds yummy, Britt!


Mami2jcn September 2, 2011 at 8:21 am

I like this 6 ingredient recipe–http://www.food.com/recipe/strawberry-pavlova-123578

It’s delicious!


Amie September 2, 2011 at 11:00 am

Mmmmm; tasty! Thanks so much.


Baking N Books September 2, 2011 at 5:41 pm

Amie! So proud of you – you are truly an inspiration. I hope the magazine excels…such that you can hire me in the future :)

Six-ingredient meals? Umm…grilled chicken, mixed vegetables, quinoa, tomato sauce, cheese and cashews. ;) I don’t think that counts though!

I have 6-ingredient Muffins!http://bakingnbooks.wordpress.com/2011/03/12/6-ingredient-muffins/



The Healthy Apple September 2, 2011 at 5:49 pm

Thank you; you are so kind and I appreciate your support. I am very excited about our launch…how do you like the first issue? Have a great weekend.


Baking N Books September 2, 2011 at 5:49 pm

I will be reading it tonight – will let you know :)


The Healthy Apple September 2, 2011 at 5:59 pm

xxoox Enjoy darling!


Baking N Books September 2, 2011 at 9:35 pm

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 :)


Amie September 3, 2011 at 3:45 pm

Awwww; you are great! Thank you so much; I really appreciate it!


Cheryl F. September 5, 2011 at 11:28 pm

My favorite six-ingredient recipe is One Dish Chicken And Rice Bake :) *Thanks* for the giveaway!


Amie September 6, 2011 at 12:39 pm

Yummy; sounds great! Thanks Cheryl.


Meganne Oakleaf September 6, 2011 at 12:22 pm

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!


Amie September 6, 2011 at 12:39 pm

Thanks Meganne; so happy to hear you just found my blog! Thank you for your recipe.


Mary September 7, 2011 at 5:25 pm

Congratulations on the magazine launch!

One of my favorite 6 ingredient recipes is Homemade Mexican Soup. You can find it at http://www.mealsmatter.org/recipes-meals/recipe/82261.


Amie September 8, 2011 at 7:19 am

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!


Lee September 7, 2011 at 5:34 pm

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!


Amie September 8, 2011 at 7:19 am

Sounds great, lee; thank you!


matt September 7, 2011 at 5:52 pm

I like frito pie. It’s got corn chips, chili, cheese, onions, rice and jalepeno peppers.


Baking N Books September 7, 2011 at 7:54 pm

lol – that sounds like some comfort food there!…or football food :)


Amie September 8, 2011 at 7:18 am

You betcha; yummy!


Amie September 8, 2011 at 7:18 am

Wow; that’s a fun recipe!


Liz M. September 8, 2011 at 9:59 pm


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.


Amie September 9, 2011 at 8:47 am

Yummy; thanks Liz. Perfect recipe for the Fall season.


Lisa (This Little Piggy) September 9, 2011 at 7:27 am

That sounds so simple but so good! Love those baby eggplants.


Amie September 9, 2011 at 8:46 am

Thanks Lisa; they’re so cute n’ tiny, aren’t they? I love em!


Schmidty September 10, 2011 at 12:15 am

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.


Amie September 11, 2011 at 9:27 am

Sounds delicious. Thank you!


Meganne O. September 10, 2011 at 6:45 pm

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.


Amie September 11, 2011 at 9:30 am

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!


ravenouscouple September 12, 2011 at 6:22 pm

what an interesting flavor combination!


Amie September 13, 2011 at 12:26 pm

Thank you; hope you enjoy it. So great to hear from you!


Keely Marie September 16, 2011 at 4:07 pm

Glad I stumbled on your blog via FoodBuzz. Never made anything like this- but I also don’t have a beautiful garden as it seems you do. :)



Amie September 16, 2011 at 6:47 pm

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!


Tamara @ The Stretch Jean Incident September 23, 2011 at 4:54 pm

My favorite six ingredient dish is homemade pizza: whole wheat crust, mozzarella, roasted beets, caramelized onions, feta and olive oil!


Amie September 23, 2011 at 5:19 pm

Love the caramelized onions on that pizza. Sounds great!


Emily September 23, 2011 at 5:17 pm

My favorite 6 ingredient recipe is my roasted asparagus: http://www.ultra-epicure.com/2011/03/kerrygold-throwdown.html
It is fabulous!!


Amie September 23, 2011 at 5:18 pm

Yummy! Sounds great. Thanks Emily.


Melissa@IWasBornToCook September 26, 2011 at 2:02 pm
Amie September 26, 2011 at 3:12 pm

Yummy; looks amazing Melissa. Thank you!


Sarah @ Sarah's Modern Bites September 29, 2011 at 3:38 pm

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!


niki September 30, 2011 at 2:28 am

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!


Kk October 3, 2011 at 2:18 pm

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


Amie October 3, 2011 at 8:37 pm

Thank you so much! I am so happy to hear from you and delighted you are enjoying my recipes. Have a fabulous night!


Kim adams October 4, 2011 at 5:21 am

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


Amie October 4, 2011 at 10:52 am

Oooo sounds lovely!


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