Sweet and Sour Eggplant

• 1 large (about 1 pound/530 grams) eggplant, sliced
• 1 cup/250 grams apple cider
• 3/4 cup/110 grams smoked dates (see page 62)
• 1/2 cup/70 grams smoked prunes (see page 62)
• 1 cup/45 grams smoked dried apples (see page 62)
• 1/2 cup/40 grams candied ginger
• 1 teaspoon/6 grams fine sea salt

1. Put 2 cups (450 grams) water in a pressure cooker.
2. Place a trivet in the bottom that will support a bowl.
3. In a metal bowl that will fit inside the pressure cooker, combine the eggplant, cider, dates, prunes, apples, ginger, and salt.
4. Cook the eggplant mixture for 5 minutes on high pressure.
5. Let the pressure dissipate naturally.
6. Alternatively, combine the eggplant, cider, dates, prunes, apples, ginger, and salt in a large pot over medium heat and cook for 1 hour until everything is very tender.
7. Pour the cooked eggplant mixture into a blender and puree until smooth.
8. Strain the puree through a fine-mesh strainer, then chill in a bowl set in an ice bath.
9. Refrigerate the sweet and sour eggplant until ready to serve.

eggplant, apple cider, dates, prunes, apples, candied ginger, salt

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-eggplant-374131 (may not work)