Eggplant-Tomato Chutney
Eggplant-Tomato Chutney, a condiments recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Eggplant-Tomato Chutney
Ingredients
- 2 tb Olive or vegetable oil
- 1 md Onion, chopped
- 1/2 ts Salt
- 2 md Tomatoes, seeded and
- -chopped (about 1/2 cup) 2 Cl Garlic, crushed
- 1 md Eggplant, pared and cubed
- 1/4 c Chopped parsley
- 1/4 c Currants
- 2 tb Tarragon vinegar
Method
- 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.
- ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.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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