Title: Eggplant-Tomato Chutney
Categories: Condiment
Yield: 56 Servings
| 2 | tb | Olive or vegetable oil |
| 1 | md | Onion, chopped |
| | | (about 1/2 cup) |
| 2 | | Cl Garlic, crushed |
| 1 | md | Eggplant, pared and cubed |
| 1/2 | ts | Salt |
| 2 | md | Tomatoes, seeded and chopped |
| 1/4 | c | Chopped parsley |
| 1/4 | c | Currants |
| 2 | tb | Tarragon vinegar |
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.