1 medium eggplant
1 Tbs sea salt for salting eggplant
1 Tbs Australian currants
3 Tbs Maggie Beer verjuice
1/3 cup Maggie Beer extra virgin olive oil
1 medium brown onion, roughly chopped
1 stick celery, finely chopped
1 clove garlic, finely chopped
400 g tin diced tomatoes
2 Tbs baby capers, rinsed
1/4 cup Maggie Beer red wine vinegar
3 Tbs caster sugar
Top and tail the eggplant, leaving the skin, then cut into 1.5 cm dice sized pieces.
Place into a large mixing bowl and sprinkle over the salt. Toss together well, cover and set aside for 1 hour.
Meanwhile, place the currants and verjuice into a small bowl. Gently heat in the microwave for 20 seconds, then remove and set aside to steep.
Pat dry the eggplant and brush off any excess salt.
Place a large high-sided non-stick fry pan over a high heat and pour in half of the olive oil. Once hot, place in the eggplant and fry for 6-7 minutes, stirring every couple of minutes, until light brown all over. Remove from the fry pan and place onto a kitchen towel to drain.
Wipe the pan dry and place back over the heat. Add the remaining olive oil and once hot, place in the onion and celery and cook for 5 minutes. Add the garlic and cook for a further 2 minutes, then pour in the currants and verjuice.
Add the eggplant, tomatoes, capers, red wine vinegar and sugar, stir to combine well. Bring to the boil, reduce to a medium heat and gently simmer for 6-8 minutes, or until the eggplant is soft.
Remove from heat and set aside to cool in the pan.
Place into a clean container and store in the fridge for up to two weeks.
Credits: Maggie Beer