1.Heat oil in large saucepan; cook onion, stirring, until softened. Add eggplant and garlic; cook, stirring, 5 minutes. Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until eggplant is tender.
2.Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.
Relish can be used straight away. Refrigerate after opening.Note