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Eggplant Relish


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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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