Name: Finger eggplant relish
Cook time: 35 min
Total time: 35 min
Ingredients: 2 tablespoon olive oil; 1 medium red onion (170g) sliced thinly; 10 baby eggplant (600g), sliced thickly; 6 clove garlic, sliced thinly; 1 fresh long red chilli, sliced thinly; 3/4 cup (180ml) white wine vinegar; 3/4 cup (165g) raw sugar; 1 teaspoon smoked paprika; 1 teaspoon coarse cooking salt (kosher salt); 1/2 teaspoon dried oregano

Ingredients

2 tablespoon olive oil

1 medium red onion (170g) sliced thinly

10 baby eggplant (600g), sliced thickly

6 clove garlic, sliced thinly

1 fresh long red chilli, sliced thinly

3/4 cup (180ml) white wine vinegar

3/4 cup (165g) raw sugar

1 teaspoon smoked paprika

1 teaspoon coarse cooking salt (kosher salt)

1/2 teaspoon dried oregano

Method

1.Heat oil in large saucepan; cook onion, stirring, until softened. Add eggplant and garlic; cook, stirring, 5 minutes. Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until eggplant is tender.

2.Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.