Eggplant-Tomato Chutney
63
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.
Nutrition Facts
Serving Size 59g (2.1 oz)Amount per Serving
Calories 9266% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 302mg
13%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
6%
Sugars g
Protein
3g
Vitamin A 17%
•
Vitamin C 48%
Calcium 3%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
