Amanda Laird: Eggplant pickle

Eggplant pickle. Photo / Babiche Martens

Makes 2 cups

¼ cup olive oil
1 large eggplant - approximately 700-800g, diced
1 small onion, peeled and diced
3 cloves garlic, peeled and finely chopped
1 Tbs fresh ginger, peeled and finely chopped
2 tsp ground turmeric
2 red chillies, remove seeds if you prefer less heat, finely chopped
1 cup brown sugar
¼ cup balsamic vinegar
½ cup red wine
½ cup water
2 tsp salt
freshly ground black pepper

1 Heat the olive oil in a fry pan. Add the eggplant, onion, garlic and ginger. Fry gently for 5 minutes or until all ingredients have softened.

2 Spoon into a saucepan then add the turmeric, chilli, sugar, vinegar, wine, water, salt and pepper. Stir to combine then simmer gently for 30-40 minutes or until thick.

3 Spoon into sterilised jars and seal. Once opened, this pickle can be refrigerated for 4 weeks.