Low Fat Spicy Onion And Eggplant Chutney Recipe

Ingredients

1 large texas sweet onion, diced

1 medium eggplant, diced

2 garlic cloves, minced

1/4 teaspoon cumin

1/4 teaspoon salt

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 green bell pepper, minced

2 tablespoons lemon juice

crushed red-pepper flakes

1 teaspoon chopped fresh parsley

Method

In large skillet, sauté onion, eggplant, garlic, cumin and salt in oil and vinegar until eggplant is tender, about 15 to 20 minutes.

Add bell pepper; sauté 10 minutes.

Stir in lemon juice and red pepper; sauté another 5 minutes.

Remove from heat and transfer to serving dish.

Mix in parsley.

Makes 12 servings.

Preparation time: About 15 to 18 minutes.

Cooking time: About 30 to 35 minutes.

Per serving: About 30 cal, 0 g pro, 2 g car, 2 g fat, 72% cal from fat, 0 mg cholesterol, 51 mg sod, 0 g fiber.

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