Eggplant Relish

I'm still coming up with recipes for Eggplants as they are still growing and I'm not sick of them yet.

I think this is my best Eggplant Recipe yet.  It's adapted from many recipes I have read on the internet to accommodate for ingredients I had on hand.  It tastes great.

This recipe filled the jars in the picture (minus a few small samples)

Eggplant Relish

Eggplant (around 400g)

Red Capsicum  (Around 250g)

1 Large Onion

2 Cloves Minced Garlic

2cm piece of Ginger grated

1 tsp cumin powder

1Tbsp coriander powder

1 Tbsp Cinnamon powder

½ tsp chilli flakes

100ml White Vinegar

100ml Apple Cider Vinegar

2 Tbsp Brown Sugar

3 Tbsp Olive Oil

Frest mint to serve

Heat the oven to 200 degrees C.  Cut the eggplants and capsicum in half and put cut side down on a greased baking tray.  Cook for around 20 mins or until soft.

Cut onion into small wedges and cook in the olive oil under soft.  Add all of the spices and the garlic and ginger.

Remove eggplant flesh from the skin and chop roughly.  Peel skin from Capsicum and chop roughly.  Add eggplant and capsicum to the onion mixture and mix well.

Add vinegar and sugar and cook slowly for around 40 mins.

Serve with lots of fresh mint.