🫙 From the Spice Rack
Eggplant-Tomato Chutney
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 par...
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Ingredients8 items
Ingredients
- 2tbsp olive or vegetable oil
- 1medium onion, chopped
- 1/2tsp salt
- 2medium tomatoes, seeded and
- 1medium eggplant, pared and cubed
- 1/4cup chopped parsley
- 1/4cup currants
- 2tbsp tarragon vinegar
Directions
- 1
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 Egg
- 2
Cook onion and garlic in oil about 2 minutes
- 3
Stir in eggplant and salt
- 4
Cook over medium heat 15 minutes, stirring occasionally
- 5
Add remaining ingredients
- 6
Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains
- 7
ABOUT 3-1/2 CUPS SAUCE
- 8
10 CALORIES PER TABLESPOON.To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole