Sweet Aubergine Relish

Its almost as if cooking was invented for the likes of the aubergine. The most mysterious and misunderstood of the night shade family the aubergine becomes, in pickles and relishes, a great carrier of flavour. This preserve is somewhere between an Indian relish or pickle and an Italian caponata. Great as a side with curry's and stews or add to pasta for an eastern twist. The fruity and spicy element are a great accompaniment for sandwiches in need of a lift.

Ingredients

2 medium sized aubergines.
1 red onion.
10 grams of fresh ginger, chopped.
2 cloves of garlic, thinly sliced.
½ teaspoon of mustard powder.
½ teaspoon of mustard seeds.
½ teaspoon of dried chillies.
1 teaspoon of cumin seeds.
1 teaspoon of coriander.
1 teaspoon of tumeric.
Olive oil.
2 tablespoons of tomato puree.
30g Sultanas.
30g pinenuts.
120ml red wine vinegar.
30ml port.
1 tablespoon of muscovado sugar.
Cut the aubergines into small chunks. Put them in an oven proof dish drissled with a little olive oil and some sea salt. Mix together so the aubergines are coated in the oil. Roast in the oven at about 170 degrees til browned and soft. Meanwhile fry the spices, in a medium sized pot, to release their aroma. Add the onion and a little more oil and fry till soft. For the last minute of frying add the chopped garlic and chilli flakes. If too dry add some more oil at this point. Drain the soaked sultanas and mix with the onions and spices. Pour the red wine vinegar and port into the pot with a little muscovado sugar and on a low heat and let it reduce and thicken. Add the aubergines and toasted pinenuts and cook for a further ten minutes. The relish should be sweet, sour and spicy. Transfer to sterlized jars and once opened keep in the fridge and use within a couple of weeks.

Ken Doherty is a chef and journalist