TOMATO & EGGPLANT CHUTNEY

MAKES 5 CUPS

HANDS-ON TIME 20 MINUTES TOTAL TIME 1¼ HOURS

1½ lbs Roma tomatoes, seeded and coarsely chopped 1 eggplant (about 1¼ lbs), cut into ½-inch cubes 2 red onions, chopped 2 cloves garlic, minced 1 cup red wine vinegar ¾ cup granulated sugar 1 tbsp grated fresh ginger 2 tsp paprika 1 tsp salt ½ tsp cayenne pepper In large saucepan, combine tomatoes, eggplant, onions, garlic, vinegar, sugar, ginger, paprika, salt and cayenne; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture has thickened, 30 to 40 minutes. Remove pan from heat.

Pour mixture into hot, sterilized glass jars, leaving ½-inch headspace. Remove any air bubbles. Cover with sterilized discs. Screw on bands until resistance is met; increase to fingertip tight.

Place jars in rack in boiling water canner, ensuring jars are covered by at least 1 inch of boiling water; cover and boil for 15 minutes. Turn off heat. Uncover and let jars stand in canner for 5 minutes.

Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within three weeks. (Can be stored in cool, dark, dry place for up to 1 year. Once opened, can be refrigerated for up to 1 week.)

PER 2 TBSP about 25 cal, trace pro, trace total fat (0 g sat. fat), 6 g carb (1 g dietary fibre, 5 g sugar), 0 mg chol, 60 mg sodium, 0 mg iron.