Eggplant-Tomato Chutney

45 minutes Prep: 15 minutes Cook: 30 minutes

92 calories per serving view nutrition facts

5-6 servings suggest servings

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Ingredients

2	tablespoons	olive oil	or vegetable oil
1	medium	onion	chopped
1/2	teaspoon	salt
2	medium	tomatoes	seeded and chopped, (about 1/2 cup)
2	cloves	garlic	crushed
1	medium	eggplant	pared and cubed
1/4	cup	parsley leaves	chopped
1/4	cup	currants
2	tablespoons	tarragon vinegar

Directions

Heat oil in 12-inch skillet over medium heat.

Cook onion and garlic in oil about 2 minutes.

Stir in eggplant and salt.

Cook over medium heat 15 minutes, stirring occasionally.

Add remaining ingredients.

Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains.

To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole.

Cover tightly and microwave on high 3 to 4 minutes or until onion is softened.

Add eggplant and salt.

Cover tightly and microwave 3 minutes.

Add remaining ingredients.

Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft.

Let stand 5 minutes.

Serve with slotted spoon.

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Nutrition Facts

Serving Size 119g

Amount per Serving

Calories 92 66% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 302mg	13%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	6%
Sugars 3.0g
Protein 1.0g	3%

Vitamin A	17%		Vitamin C	48%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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