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Eggplant Chutney


This is great served over baked chicken breast or pork.

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  • 1/2 cup vegetable oil
  • 1 medium eggplant, cut into 1/2 inch dice
  • 2 tsp tomato paste
  • 1/4 cup dry white wine
  • 1 tomato diced
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 tbs oregano chopped


Servings 4
Preparation time 10mins
Cooking time 40mins


Step 1

Heat 1/2 cup oil in a large saucepan. Add eggplant and cook for 15 minutes on medium heat until browned. Drain off oil. Add tomato paste and stir. Cook for 2 minutes. Add white wine and cook for 1 minute. Add diced tomato, water, sugar and oregano. Cook for 5 minutes. Serve as a topping over chicken, polenta or pork.


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