Title: Pine Nut and Pistachio Relish
Categories: Spice Bbq
Yield: 1 Quart

1	lg	Eggplant, peeled
		Finely chopped
1/4	c	Plus 1 tsp salt
1	c	Olive oil
1	md	Yellow onion(s), peeled
		Finely chopped
3	lg	Garlic clove(s)
		Peeled and minced
8	lg	Tomatoes, peeled
		Seeded and diced
1	tb	Basil, minced
1	tb	Oregano, minced
1/2	tb	Thyme, minced
6		Stalks celery, trimmed
		Finely chopped
1	c	Green olives
		Pits removed
		Flesh finely chopped
1	c	Toasted pine nuts
1	c	Shelled unsalted
		Natural pistachio nuts
		Outer skins removed
1/4	c	Red wine vinegar
1/4	c	Sugar
		Freshly ground
		Black pepper to taste

Place the chopped eggplant in a colander and sprinkle with 1/4 cup of the salt. set aside to "sweat" for 20-30 min.

Heat 1/2 cup of the olive oil in a large, heavy saucepan over medium-high heat. Add the onion and garlic and saute until translucent. Add the tomatoes, basil, oregano, and thyme, and saute for 5-8 min. Remove from the heat.

Bring 4 cups water to a boil in a small pot. Add the chopped celery and blanch for 1 min. Remove the celery with a slotted spoon and add to the tomato mixture. Repeat the blanching process with the olives.

thoroughly rinse the salt from the eggplant under cold running water and drain on paper towels.

Heat the remaining olive oil in a heavy saucepan over medium-high heat. add the eggplant and saute for 3 min, then fold in the pine nuts and pistachios. Remove the pan from the heat and let cool slightly. Combine the eggplant and tomato mixtures.

In a small saucepan, heat the vinegar and sugar over low heat, stirring to dissolve the sugar, about 4 min. Let the mixture cool, then add to the eggplant-tomato relish. Adjust seasonings to taste.

Serve warm or at room temperature. Can be refrigerated for several days.

Note: Serve with a wedge of hard cheese and cracker. It is also delicious on top of pasta or as an accompaniment to grilled chicken.

Grains, Rice, and Beans by Kevin Graham ISBN 1-885183-08-9 pg 160

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