Roasted Eggplant Relish

My friend, Jamie, sent this to me. I want to put it in here so I remember to use it. She said it is a great chip dip, but even better in a quesadilla!

1 large eggplant
1 red bell pepper, quartered
7 oz grape tomatoes
4T olive oil
1/2 small onion, diced
1/2 tsp ground cumin
1 T  chopped mint
2 tsp lemon juice
1/2 T apple cider vinegar

Preheat the oven to 400*. Cut the eggplant into 3/4- 1 1/4 inch dice. Place on a baking sheet with the bell pepper and tomatoes. Drizzle with half the olive oil and season with sea salt and freshly ground black pepper. Bake for 25 minutes or until the eggplant is tender and cooked through.

Remove the vegetables from the oven and set aside until cool enough to handle. Remove the skin from the bell pepper strips (Jamie didn't do this). Then chop and strip into 4-6 smaller pieces. Place in a bowl with the eggplant and tomatoes, onion, cumin and mint. Drizzle in the remaining olive oil, the lemon juice and vinegar. Season to taste with sea salt and pepper then toss to combine.

Using a fork, mix the ingredients together to give a roughly cut, chunky texture. Alternatively, for a smoother relish, blend the mixture in a food processor.

Cover and refrigerate until ready to serve. Makes about 2 cups.