Simple and so easy! I added one of my lovely pear pomodora meaty tomatoes to this recipe. Recipe takes about 30 minutes to prepare…and another 30 minutes if you decide to can…which I did!

SIMPLE SMOKY EGGPLANT & TOMATO CHUTNEY

3 Eggplants – I used two medium and one japanese from the garden cut lengthwise into 1/2-3/4’’ slices
4 tablespoons olive oil
1 medium tomato…or 3 San Marzano….remove seeds and coarsely chop
2 medium red onions or two small like the ones from my garden, roughly chopped
2 tablespoons brown sugar
1/4 cup apple cider vinegar
1/2 cup currants or golden raisins
1 tspn cumin
1 tspn red chili pepper
1 tspn Garman masala (optional)
1/3 cup chopped fresh basil
Salt and pepper to taste
Lemon juice concentrate

Add 2 tblspns olive oil to a large cast iron skillet on medium heat.
Sprinkle eggplant generously with salt and pepper, add to heated pan and sauté until golden brown, approximately 4 minutes each side. Remove from heat and cool.
Chop into medium dice about 1/2’’.
Add remaining 2 tablespoons olive oil to pan over medium heat.
Add onion and cook stirring occasionally until slightly translucent…about 6 minutes.
Add eggplant, tomato, sugar, vinegar, raisins, cumin, masala, chili pepper, salt and pepper…cook stirring frequently for 5 minutes.
Stir in fresh basil and let cool.
This is ready to serve, refrigerate for two weeks or *store in your pantry

*Prepare chutney to store in your pantry for up to 8 months…recipe make approximately 4 1/2 pint jars.
Sterilize jars in hot water for 10 minutes.
Add 1 tablespoon lemon concentrate to each jar.
Pour chutney into each jar up to fill line
Tighten with lid and place in boiling water in canning pot for 30 minutes.
Remove and let sit overnight.
Store in a cool dark place for up to 8 months.
Do not forget to label

Bon Appétit