Eggplant-Tomato Chutney

Title:
Eggplant-Tomato Chutney

Yield:
56 Servings

Categories:
Vegetables,
American,
Condiments




Ingredients:





     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 parsley


   1/4 c  Currants


     2 tb 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. ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To


 Microwave: Place onion, garlic and oil in 3-quart microwavable casserole.


 Cover tightly and microwave on high 3 to 4 minutes or until onion is


 softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add


 remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or


 until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini