Farmhouse Italian Roasted Relish
This relish started because my garden was cranking out eggplant faster than I could feed it to my family, and even I knew I couldn’t keep serving eggplant every night. After flipping through a Ball cookbook, I landed on Eggplant Caponata — no clue what it was, but my curious self said, let’s try it. I roasted my homegrown eggplant, tomatoes, and peppers with onion and garlic, then folded in capers and green olives until it turned into this savory, tangy, rustic Italian relish that’s incredible on crusty bread and just as good over pasta, fish, or anything that needs a bright, roasted, garden‑fresh kick.
Sold in a 16oz jar.
Includes: eggplant + tomatoes + yellow bell pepper + onion + garlic + capers + green olives + red wine vinegar + lemon juice + honey + pickling salt
