Mediterranean Vegetable Relish on Grilled Polenta | Florida Tomato Committee

Ingredients

• 1 cup olive oil
• 1 medium eggplant, cubed
• 1 medium yellow onion, diced
• 1 cup celery, cut crosswise into ½-inch slices
• 1 cup mixed yellow, orange, and green peppers, diced
• 1/3 cup golden raisins
• 1/3 cup green olives, pitted and coarsely chopped
• 1 cup Greek olives, pitted, sliced
• 1 cup capers
• 2 medium firm, ripe, Florida tomatoes, peeled, seeded and diced
• 1 T. sherry vinegar
• 1-1/2 T. balsamic vinegar
• 1 clove garlic, peeled and crushed
• Salt and freshly ground black pepper
• 1 pound prepared tube polenta, sliced into ½ inches thick rounds and grilled
• 2 T. basil, minced