Eggplant Mint Relish

This eggplant, tomato and mint relish is a great way to add variety to your antipasto platter. The eggplant lends a velvety, rich texture, which is balanced perfectly by the sweet tomatoes and mint. It’s also delicious tossed with your favourite pasta.

Preparation Time:

Cooking Time:

Makes : 5 cups

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  • 1 Ontario Eggplant (about 1-1/2 lb/750 g)
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 2 cloves Ontario Garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 10 sun-dried tomatoes packed in oil, finely chopped 
  • 1-1/2 cups (375 mL) seeded, diced Ontario Roma Tomatoes
  • 1/2 cup (125 mL) diced Ontario Red Onion
  • 1/4 cup (50 mL) fresh Ontario Mint Leaves, finely chopped 
  • 1/4 cup (50 mL) olive oil
  • 3 tbsp (45 mL) toasted pine nuts
  • 2 tbsp (25 mL) capers, finely chopped
  • 1 tsp (5 mL) grated lemon rind 
  • 3 tbsp (45 mL) fresh lemon juice


Slice eggplant into 1/2-inch (1 cm) rounds. Bring large pot of water to boil. Place eggplant rounds in boiling water, return to boil and cook until tender, about 4 minutes, stirring occasionally. Drain, cool and dice eggplant.

In large skillet, over medium heat, combine oil, red pepper flakes and garlic; cook for 1 minute. Add eggplant, salt and pepper; cook for 5 minutes, stirring occasionally. 

Transfer eggplant to medium bowl; let cool completely. Add sun-dried tomatoes, tomatoes, onion, mint, oil, pine nuts, capers, lemon rind and juice; stir well to combine. Store in airtight container in refrigerator until ready to use.

Nutritional information

1 Serving (1 tbsp/15 mL):

  • PROTEIN: 0 grams
  • FAT: 1 gram
  • CARBOHYDRATE: 1 gram
  • CALORIES: 15        
  • FIBRE: 0 grams
  • SODIUM: 30 mg