Recipe By :
Serving Size : 56 Preparation Time :0:00
Categories : Vegetables Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
