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Pomegranate Eggplant Relish

Pomegranate Eggplant Relish
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  • 3 large
    Vidalia onions, chopped
  • 15 
    baby eggplant (or 1 small eggplant), chopped
  • yellow bell peppers, chopped
  • pomegranate, seeds and juice
  • 2 cups
    organic apple cider vinegar
  • 3/4 cup
  1. Combine all ingredients in a large stockpot over high heat; bring to a boil. Reduce to low heat; simmer for 20 minutes.
  2. Sterilize six 1 pint jars and keep warm. Transfer hot relish mixture into the jars, leaving 1/4 inch of space at the top. Remove any air bubbles and secure caps on each jar.
  3. Submerge relish-filled jars into boiling water for 20 minutes. Test to ensure jars have sealed properly by pressing on the center of the lid, which should be slightly depressed.
  4. Cool jars. Store in a cool pantry or refrigerator. Enjoy.
Nutritional Information

Makes: 41 servings
  • Calories63
  • Carbohydrates14.8 g
  • Cholesterol0 mg
  • Fat0.4 g
    • Saturated fat0.1 g
  • Sodium5 mg
  • Protein2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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