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
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
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.
You guys are doing a great job! We just love our weekly delivery of delicious produce. The best part is opening the box with our daughter and exploring all the different fruits and vegies together.Thank you!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.