Eggplant Chutney

By LisaMK

This is great served over baked chicken breast or pork.

Ingredients

• 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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

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.