Eggplant Marmalade

Ingredients

1 pound eggplant

1 cup roasted red bell peppers, diced (bottled is fine)

1 tablespoon minced garlic

1 teaspoon crushed red pepper

1 1/2 tablespoons low-sodium soy sauce

1 teaspoon sherry vinegar

1/2 tablespoon minced fresh thyme

1 teaspoon fennel seeds

2 teaspoons cumin

1 1/2 tablespoons brown sugar

Directions

1. Make Eggplant Marmalade: Roast eggplant whole at 350° until collapsed.  Remove skin, and scoop out flesh . Combine with remaining marmalade ingredients in a large pot and cook over medium heat for 15–20 minutes, stirring often. Season with salt and pepper.  Puree eggplant in food processor until smooth. Put marmalade trough a fine mesh strainer to remove seeds.