Eggplant pickle

Ingredients

¼ cup	Olive oil
1 large	Eggplant, approx 700-800g, diced (Main)
1 small	Onion, peeled and diced
3 cloves	Garlic, peeled and finely chopped
1 Tbsp	Fresh ginger, peeled and finely chopped
2	Red chillies, finely chopped, remove seeds for less heat
2 tsp	Ground turmeric
1 cup	Brown sugar
¼ cup	Balsamic vinegar
½ cup	Red wine
2 tsp	Salt
½ cup	Water

Directions

1. Heat the olive oil in a fry pan. Add the eggplant, onion, garlic and ginger.
2. Fry gently for 5 minutes or until all ingredients have softened.
3. Spoon into a saucepan then add the turmeric, chilli, sugar, vinegar, wine, water, salt and pepper.
4. Stir to combine then simmer gently for 30-40 minutes or until thick.
5. Spoon into sterilised jars and seal. Once opened, this pickle can be refrigerated for 4 weeks.