Lammas Eggplant-Tomato Chutney

Chi-Kali, Arizona

• 2 T. Olive oil
• 1 Onion, chopped
• 2 cloves Garlic, crushed
• 1 Eggplant, pared and cubed
• 1/2 tsp. Salt
• 2 Tomatoes, seeded and chopped
• 1/4 c. Chopped parsley
• 1/4 c. Currants
• 2 T. white vinegar

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 min utes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains.

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