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Eggplant-tomato Chutney Recipe
Makes 3 1/2 cups
Ingredients: 2 tbsp olive or vegetable oil
1 medium onion, chopped
1/2 tsp salt
2 medium (about 1/2 cup) tomatoes, seeded and chopped
2 cloves garlic, crushed
1 medium eggplant, pared and cubed
1/4 cup chopped parsley
1/4 cup currants
2 tbsp tarragon vinegar
Instructions: 1. Heat oil in a 12-inch skillet over medium heat.
2. Cook onion and garlic in oil about 2 minutes.
3. Stir in eggplant and salt.
4. Cook over medium heat for 15 minutes, stirring occasionally.
5. Add remaining ingredients.
6. Cook for 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains.
To microwave:
1. Place onion, garlic and oil in a 3-quart microwavable casserole.
2. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened.
3. Add eggplant and salt.
4. Cover tightly and microwave for 3 minutes.
5. Add remaining ingredients.
6. Cover tightly and microwave for 3 to 5 minutes longer or until vegetables are soft.
7. Let stand 5 minutes.
8. Serve with slotted spoon.
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