Eggplant-Tomato Chutney

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Time to Prepare this Recipe 45 minutes Prep: 15 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 92 calories per serving view nutrition facts
# of servings this recipe makes 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 7.0g10%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 302mg13%
Total Carbohydrate 8.0g3%
 Dietary Fiber 1.0g6%
 Sugars 3.0g
Protein 1.0g3%
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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