Eggplant Pickle

by Ooooby Crew


1 large eggplant
1 onion
3 garlic cloves
¼ c olive oil
1 T grated fresh ginger
½ t ground turmeric
1 T chili sauce
400 g crushed tomatoes
1 c brown sugar
¼ c balsamic vinegar
¾ c water


Trim and dice eggplant. Fry onion and garlic in olive oil until soft, taking care to not burn the garlic. Add eggplant and brown and then add the remaining ingredients, stirring to combine. Simmer for about 30 minutes, until eggplant is soft and pickle mixture has thickened.

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