Eggplant Tomato Relish - cooking recipe

Ingredients

38 ounces eggplants, diced into 1/2 inch cubes
3 1/2 ounces vidailia onions, diced (or other sweet onion)
3 tablespoons kosher salt
1/4 cup olive oil
2 ounces garlic, minced
1 tablespoon fresh thyme, chopped (less if dry)
1/4 cup fresh sage, loosely packed and chopped (less if dry)
2 teaspoons black pepper
20 ounces cherry tomatoes, halved
2 cups red wine vinegar
2 ounces honey

Preparation

In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
Remove from heat and stir in the tomatoes.
In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
Fill jars almost to the top. Pour some of the honey mixture over the top. Seal and use good water bath canning techniques to can.