EGGPLANT TOMATO CHUTNEY

1 med. onion, chopped (about 1/2 cup)
2 cloves garlic, crushed
1 med. eggplant, pared and cubed
1/2 tsp. salt
2 med. tomatoes, chopped
1/4 c. chopped fresh Italian parsley
1/4 c. currants
2 Tbs. tarragon vinegar

Heat oil in 12” 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. 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. Great spooned over a main dish, served on crackers etc.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

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