Eggplant-tomato Chutney Recipe
Yield: 56 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive or vegetable oil,
1 medium: Onion, chopped
1/2 tsp: Salt,
2 medium: Tomatoes, seeded and chopped
, about 1/2 cup
2 centiliter: Garlic, crushed
1 medium: Eggplant, pared and cubed
1/4 cup: Chopped parsley,
1/4 cup: Currants,
2 tbsp: 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. 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.
Source from luhu.jp
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.
Source from luhu.jp