Aubergine Tomato Chutney Recipe

• 2 Tbsp. Olive or possibly vegetable oil
• 1 med Onion, minced
• 1/2 tsp Salt
• 2 med Tomatoes, seeded and minced (about 1/2 c.)
• 2 cl Garlic, crushed
• 1 med Aubergine, pared and cubed
• 1/4 c. Minced parsley
• 1/4 c. Currants
• 2 Tbsp. Tarragon vinegar

1. Heat oil in 12-inch skillet over medium heat.
2. Cook onion and garlic in oil about 2 min.
3. Stir in aubergine and salt.
4. Cook over medium heat 15 min, stirring occasionally.
5. Add in remaining ingredients.
6. Cook 15 min longer, stirring occasionally, till vegetables are soft and no excess liquid remains.
7. ABOUT 3-1/2 C. SAUCE; 10 CALORIES PER Tbsp..To
8. Microwave: Place onion, garlic and oil in 3-qt microwavable casserole.
9. Cover tightly and microwave on high 3 to 4 min or possibly till onion is softened.
10. Add in aubergine and salt.
11. Cover tightly and microwave 3 min.
12. Add in remaining ingredients.
13. Cover tightly and microwave 3 to 5 min longer or possibly till vegetables are soft.
14. Let stand 5 min.
15. Serve with slotted spoon.

olive, onion, salt, tomatoes, garlic, aubergine, parsley, currants, tarragon vinegar

Taken from cookeatshare.com/recipes/aubergine-tomato-chutney-71787 (may not work)