Eggplant Chutney - cooking recipe

Ingredients

1 None medium eggplant, peeled, roughly chopped
1/4 cup coarse salt
1 None medium onion, roughly chopped
2 None medium tomatoes, deseeded, roughly chopped
1 None green pepper, roughly chopped
2 cloves garlic, minced
1/2 cup cider vinegar
1/2 cup white vinegar
1 tsp chili powder
1 tsp ground turmeric
1/2 cup brown sugar

Preparation

Place eggplant in a colander. Sprinkle with salt and let stand for 30 mins. Rinse with cold water then pat dry with paper towels.
Combine eggplant, onion, tomatoes, pepper, garlic, vinegar and spices in a large saucepan. Simmer, stirring occasionally, for 45 mins, or until vegetables are pulpy. Stir in sugar and cook, stirring, over low heat, until sugar has dissolved.