Recipe - Eggplant-Tomato Chutney

2 tablespoon Olive or vegetable oil
1 md Onion, chopped
One half teaspoon Salt
2 md Tomatoes, seeded and
chopped
(about One half cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
One fourth cup Chopped parsley
One fourth cup Currants
2 tablespoon Tarragon vinegar

Heat oil in 12inch 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. ABOUT 3One half CUPS SAUCE; 10 CALORIES PER TABLESPOON.To
Microwave: Place onion, garlic and oil in 3quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini