Title: Pomegranate-eggplant relish
 Categories: Condiments, Middle east, Relishes, Vegetables
      Yield: 1 Recipe
 
    1/3 c  Olive oil
      1 md Eggplant; diced medium
      1 md Red onion; diced small
      2 tb Minced garlic
      1 c  Tomato juice
    1/3 c  Pomegranate molasses
           Salt and pepper; to taste
    1/4 c  Roughly chopped fresh mint
      1 ea Pomegranate; seeds of
 
  In a large saute pan, heat oil over high heat until hot but not
  smoking. Add eggplant and cook, stirring, until well seared and quite
  soft, about 5 to 7 minutes.  Reduce heat to medium, add onion and
  cook, stirring, for 2 to 3 minutes.  Add garlic and cook, stirring,
  for 1 minute.
  
  Add tomato juice and pomegranate molasses, bring just to a boil,
  reduce heat to low and simmer, stirring occasionally, for 5 minutes.
  Remove from heat, season with salt and pepper, stir in the mint and
  pomegranate seeds and serve hot or cold.
  
  This relish will keep, covered and refrigerated, for about 6 days.
  
  Yield: About 4 cups.
  
  From John Willoughby and Chris Schlesinger's New York Times News
  Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for
  Discriminating Cooks" 01/31/96 article in "The (Louisville, KY)
  Courier-Journal." Pg. C6. Electronic format by Cathy Harned.