Eggplant-Tomato Chutney
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Eggplant-Tomato Chutney recipe
Ingredients
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| 1 | medium |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| 2 | medium |
tomatoes
seeded and chopped, (about 1/2 cup) |
|
| 2 | cloves |
garlic
crushed |
|
| 1 | medium |
eggplant
pared and cubed |
* |
| ¼ | cup |
parsley leaves
chopped |
|
| ¼ | 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.
