eggplant relish

• 3 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely minced
• Kosher salt and freshly ground pepper
• 1 medium sized eggplant - about 1 lb, cut into 1/2-inch cubes
• 6 plum tomatoes, finely chopped
• 1/4 cup red wine vinegar
• 1/4 cup walnuts or pinenuts
• 1/4 cup pitted green olives, chopped
• 1/4 cup raisins
• 2 to 3 Tbsp sugar
• 2 Tbsp capers, drained
• 1/4 cup chopped fresh flat-leaf parsley

1 Heat oil in a large skillet over medium heat. Add onion, season with salt and pepper. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook a couple minutes more.
2 Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes.
3 Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes.
4 Remove from heat and let cool to room temperature. Mix in the parsley. Season with salt and pepper to taste.
Serve with toasted French baguette slices, bread sticks, or on a sandwich.