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Eggplant-tomato Chutney

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EGGPLANT-TOMATO CHUTNEY
 Categories: Vegetables, American, Condiments
      Yield: 56 Servings
 
      2 tb Olive or vegetable oil
      1 md Onion, chopped
    1/2 ts Salt
      2 md Tomatoes, seeded and
           -chopped
           (about 1/2 cup)
      2    Cl Garlic, crushed
      1 md Eggplant, pared and cubed
    1/4 c  Chopped parsley
    1/4 c  Currants
      2 tb Tarragon 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 minutes, stirring occasionally. Add remaining ingredients.
  Cook 15 minutes longer, stirring occasionally,  until vegetables are
  soft and no excess liquid remains. ABOUT 3-1/2 CUPS SAUCE; 10
  CALORIES PER TABLESPOON.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.
 
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