Chutney

(2 votes)

1 large eggplant, diced into 1/2-inch pieces
1 spanish onion, diced into 1/4-inch pieces
1 tablespoon garlic, chopped
1 pinch red pepper flakes
4 cinnamon sticks
1 tablespoon salt
1/2 teaspoon white pepper
2 ounces olive oil
4 star anise
4 plum tomatoes, diced into 1/2-inch pieces
8 ounces tomato juice
4 ounces balsamic vinegar
1 tablespoon brown sugar

Heat olive oil in a large sauce pan and sauté eggplant until golden brown. Add onion, plum tomato, garlic and continue to sauté for 3-4 minutes. Add tomato juice, balsamic vinegar, red pepper flakes, cinnamon sticks, star anise, salt, pepper and brown sugar. Simmer gently for 8-10 minutes and check seasonings. Allow to cool before serving. Refrigerate.



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