Eggplant Chutney Recipe | Chelsea Sugar

Ingredients

• ½ cup (125ml) olive oil
• 1 medium eggplant, cut into 2cm dice
• 1 medium red capsicum, cut into 2cm dice
• 1 large brown onion, finely chopped
• 2 sticks celery, cut into 2cm dice
• 1 long red chilli, seeds removed, finely chopped
• 1 teaspoon chopped fresh rosemary
• 4 cloves garlic, finely chopped
• 400g (about 3 medium) tomatoes cut into 2.5cm dice
• ½ cup (125ml) red wine vinegar
• ½ cup (125ml) water
• ¼ cup Chelsea Jam Setting Sugar ®
• 2 ½ teaspoons drained baby capers
• 1 ½ teaspoons salt
• 2 long strips of lemon rind, using a vegetable peeler