Ingredients
350g eggplant
1 tbspn sea salt for salting eggplant
2 tbspn australian currants
60ml Verjuice
200g brown onion roughly chopped
150g celery finely chopped
1 clove garlic finely chopped
400g diced tomatoes
2 tbspn baby capers rinsed
60ml Aged Red Wine Vinegar
3 tbspn caster sugar
350g eggplant
1 tbspn sea salt for salting eggplant
2 tbspn australian currants
60ml Verjuice
200g brown onion roughly chopped
150g celery finely chopped
1 clove garlic finely chopped
400g diced tomatoes
2 tbspn baby capers rinsed
60ml Aged Red Wine Vinegar
3 tbspn caster sugar
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Methods
1
Top and tail the eggplant, leaving the skin, then cut into 1.5cm dice sized pieces.
2
Place into a large mixing bowl and sprinkle over the salt. Toss together well, cover and set aside for 1 hour.
3
Meanwhile, place the currants and Verjuice into a small bowl. Gently heat in the microwave for 20 seconds, then remove and set aside to steep.
4
Pat dry the diced eggplant and brush off any excess salt.
5
Place a large high-sided non stick frypan over a high heat and pour in half of the olive oil. Once hot, place in the eggplant and fry for 6 - 7 minutes, stirring every couple of minutes, until light brown all over. Remove from the frypan and place onto a kitchen towel to drain.
6
Wipe the pan dry and place back over the heat. Add the remaining olive oil and once hot, place in the onion and celery and cook for 5 minutes. Add the garlic and cook for a further 2 minutes, then pour in the currants and Verjuice.
7
Add the eggplant, tomatoes, capers, red wine vinegar and sugar, then stir to combine well. Bring to the boil, then reduce to a medium heat and gently simmer for 6 - 8 minutes or until the eggplant is soft.
8
Remove from the heat and set aside to cool in the pan.
9
Place into a clean container and store in fridge for up to 2 weeks.
1
Top and tail the eggplant, leaving the skin, then cut into 1.5cm dice sized pieces.
2
Place into a large mixing bowl and sprinkle over the salt. Toss together well, cover and set aside for 1 hour.
3
Meanwhile, place the currants and Verjuice into a small bowl. Gently heat in the microwave for 20 seconds, then remove and set aside to steep.
4
Pat dry the diced eggplant and brush off any excess salt.
5
Place a large high-sided non stick frypan over a high heat and pour in half of the olive oil. Once hot, place in the eggplant and fry for 6 - 7 minutes, stirring every couple of minutes, until light brown all over. Remove from the frypan and place onto a kitchen towel to drain.
6
Wipe the pan dry and place back over the heat. Add the remaining olive oil and once hot, place in the onion and celery and cook for 5 minutes. Add the garlic and cook for a further 2 minutes, then pour in the currants and Verjuice.
7
Add the eggplant, tomatoes, capers, red wine vinegar and sugar, then stir to combine well. Bring to the boil, then reduce to a medium heat and gently simmer for 6 - 8 minutes or until the eggplant is soft.
8
Remove from the heat and set aside to cool in the pan.
9
Place into a clean container and store in fridge for up to 2 weeks.
