Eggplant Relish

• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 10 None baby eggplant (1 1/3 lbs), thickly sliced
• 6 cloves garlic, thinly sliced
• 1 None fresh long red chili pepper, thinly sliced
• 3/4 cup white wine vinegar
• 3/4 cup raw sugar
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp dried oregano

1. Heat oil in large saucepan on medium-high heat. Cook onion, stirring, until softened. Add eggplant and garlic; cook, stirring, for 5 mins.
2. Add remaining ingredients; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 20 mins, or until eggplant are tender.
3. Spoon hot relish into hot sterilized jars; seal immediately. Label and date jars when cold. Refrigerate after opening.

olive oil, red onion, baby eggplant, garlic, long red chili pepper, white wine vinegar, sugar, paprika, kosher salt, oregano

Taken from recipes-plus.com/api/v2.0/recipes/34973 (may not work)