Description
Esta publicación está disponible en:
Ingredients
- 1 kg. eggplant
- 8 pieces of dried fruit
- 220 gr. brown sugar
- 200 ml. white wine vinegar
- 200 ml. balsamic vinegar
- 230 gr. tinned tomato
- 2 onions, peeled and chopped
- 1 red pepper
- 3 green chillies
- 1/2 zucchini
- 2 fresh ginger roots, peeled and crushed
- 4 cloves garlic
- 1 tablespoon salt
Preparation
- Add the eggplants, onions, pepper, chillies, zucchini, ginger and garlic to a saucepan. Cover the pot and simmer for 15 -20 minutes. Then add the tomato sauce, dried fruit and half the vinegar.
- Simmer for a further 25 minutes, then add the remaining vinegar and sugar. Simmer for 30 minutes until the liquids reduce. Store in sterilized jars.
- Great with fish dishes, as well as seared salmon or tuna.
