Eggplant-Tomato Chutney

(3 votes)

2 tablespoons olive or vegetable oil
1 medium onion, chopped
1/2 tablespoon salt
2 medium tomatoes, seeded and chopped (about 1/2 cup)
2 cloves garlic, crushed
1 medium eggplant, pared and cubed
1/4 cup chopped parsley
1/4 cup currants
2 tablespoons 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.



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