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Recipe of The Week

Eggplant-Tomato Relish

Ingredients:

1 can (28ounces) whole peeled tomatoes

2 un-peeled garlic cloves

1/2 teaspoon ground cummin

1 tablespoon extra-virgin olive oil

1 globe eggplant (1 pound)

Preparation:

Preheat oven to 450 degrees.

Tear tomatoes into small pieces; on a rimmed baking sheet, stir together the rest of the ingredients place the eggplant on top of the 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 spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir mixture and 1/2 small red onion, diced small. Season with coarse salt and ground pepper. (To store, refregerate in an airtight container, up to a week). Makes 2 cups. Serve on crostini or roasted chicken; also great on pasta.