*  Exported from  MasterCook  *
 
                          EGGPLANT-TOMATO CHUTNEY
 
 Recipe By     : 
 Serving Size  : 56   Preparation Time :0:00
 Categories    : Vegetables                       Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -