Spicy Eggplant Relish

When I saw this Eggplant Relish over at Food on the Food, I know I would have to make it. It sounded so good, and it totally is. You should need to make this, especially if you are a eggplant fan. I have been pretty much putting it on everything, including turkey burgers, chicken and tuna steaks. It would be perfect to serve with roasted vegetables. Personally, I like this quite spicy and added about a 1/2 tsp of cayenne and some extra cumin to the original recipe.

Spicy Eggplant Relish
Slightly adapted from Food on the Food

2 tbsp olive oil
1 minced onion
2 Japanese eggplants or 1 globe, diced into small cubes
1 tsp ground cumin
1 tsp salt, plus additional to taste
1 medium red bell pepper, minced
1 clove garlic, minced
2 tbsp lemon juice
1/2 tsp cayenne (you may want to start with 1/4 tsp)

Heat oil in a large skillet and add onion, eggplant, cumin, and salt, and sauté over medium heat until eggplant is tender, 10-15 minutes. Add pepper and sauté another 5 minutes. Stir in garlic. Stir in lemon juice and cook several minutes more. Add cayenne a few shakes at a time until you get the desired heat. Add more salt if necessary. (I added another 1/2 tsp of salt.)