Ingredients
1 large eggplant
1 onion
3 garlic cloves
¼ c olive oil
1 T grated fresh ginger
½ t ground turmeric
1 T chili sauce
400 g crushed tomatoes
1 c brown sugar
¼ c balsamic vinegar
¾ c water
Eggplant Pickle
by Ooooby CrewDirections
Trim and dice eggplant. Fry onion and garlic in olive oil until soft, taking care to not burn the garlic. Add eggplant and brown and then add the remaining ingredients, stirring to combine. Simmer for about 30 minutes, until eggplant is soft and pickle mixture has thickened.
Knowing where my veg comes from is important to me. Chemical free veg is important to me. Local and seasonal veg is important to me. I have supported Frith Farm for many years now and Frith has supported my healthy diet in return.
— Helen Bowman
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