Poached Eggs with Bacon Eggplant Chutney | Culinary Butterfly

Ingredients

• 2 medium eggplant (peeled and cut into 1/2-inch chunks)
• 1 package bacon, cooked (cut into 1/2-inch pieces)
• 1 medium shallot (minced)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon black pepper
• 3/4 teaspoon sea salt
• light olive oil (as needed)
• 4 large eggs
• 1 teaspoon rice vinegar (optional)
• water (for boiling)
• 2 cups fresh arugula leaves (washed and dried)
• 1 tablespoon light olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper