Eggplant Relish

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice
• 2 garlic cloves, minced
• 1 medium shallot, cut into 1/4-inch dice
• 1 large celery rib, cut into 1/4-inch dice
• 1 large plum tomato, cut into 1/4-inch dice
• 6 pitted kalamata olives, minced
• 2 tablespoons finely chopped basil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fennel seeds, chopped
• Salt and freshly ground pepper

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