Eggplant Relish
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 medium shallot, cut into 1/4-inch dice
- 1 large celery rib, cut into 1/4-inch dice
- 1 large plum tomato, cut into 1/4-inch dice
- 6 pitted kalamata olives, minced
- 2 tablespoons finely chopped basil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fennel seeds, chopped
- Salt and freshly ground pepper
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