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Ingredients

• 4 medium Japanese eggplants (or 2 large eggplants), cut into ½-inch cubes
• ¼ cup coarse salt
• ¼ cup extra-virgin olive oil
• 2 onions, diced
• 3 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 2 kaffir lime leaves
• 1 teaspoon brown sugar
• 1 tablespoon rice vinegar
• ¼ cup fresh lime juice
• 1 cup packed fresh cilantro, finely chopped
• 1 pound halibut, cut into 1-inch pieces
• ½ cup unsweetened flaked coconut, toasted, for garnish

Directions

1. Combine eggplant and salt in a colander set over a bowl; let stand about 1 hour. Rinse well and pat dry.

2. Preheat a 5-to 6-quart slow cooker.

3. Heat 2 tablespoons oil in a large skillet over medium. Add onions and sauté until deeply golden, about 15 minutes. Add garlic and ginger, and cook 2 more minutes. Add eggplants and cook just until hot. Transfer vegetables to the slow cooker.

4. Add remaining 2 tablespoons oil, the lime leaves, brown sugar, vinegar, and lime juice to slow cooker. Cover and cook on low until very soft but not mushy, about 4 hours (or on high for 2 hours).

5. Stir in cilantro. Nestle fish on top of eggplant mixture and cook on low until cooked through, about 20 minutes (or on high for 10 minutes). Serve relish topped with halibut and sprinkled with toasted coconut.