An awesome dual purpose sweet and savoury chutney, can use it as a side for a meal or as a sauce over pasta. I suggest making a large quantity to store in a jar in the fridge and use up slowly over a couple of weeks. Great to have ready for the days when you need a quick meal — just make some pasta and voila!
I think eggplant has one of the prettiest colours of any vegetable (known to me)! Sometimes I want that colour to still be there after it’s cooked…
And here is how you finish it up. If you haven’t seen part 1, start there first.
This dish requires a lot of preparation and it is worth the effort. So if you have some time give it a go…
I have never cooked eggplant. I’ve seen my Mother do it, but never done it myself. Figured it was time to give it a go (^_^)