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1
Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
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2
Add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.
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3
Add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
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4
Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
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5
If needed add paste to thicken.
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6
Spoon relish into hot sterlized jars leavin 1/2 inch headspace.
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7
Remove air bubbles.
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8
Wipe rims and cap.
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9
Place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).
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10
Process in a boiling water bath for 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars.
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11
Adjust times for altitude.
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12
Remove and leave in draft free place 24 hour.
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13
check for sealing and lable.
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14
If a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.
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15
Store out of light in a cool dry place.
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16
Serve at room temperature in a bowl surrounded by sliced French or Italian bread or cucumber rounds, or as a salad on romaine leaves.
