Ratatouille Chutney
MAKES 4 CUPS PREPARATION 20 MINUTES COOKING 1 HOUR, 15 MINUTES
800g canned diced tomatoes
2 red capsicums, seeded, chopped
1 yellow capsicum, seeded, chopped
1 green capsicum, seeded, chopped
1 large eggplant, chopped
3 onions, peeled, finely chopped
4 garlic cloves, crushed
2 long red chillies, finely chopped
1½ cups sugar
1¼ cups malt vinegar
1 tablespoon salt
1 tablespoon rosemary leaves, finely chopped
1 tablespoon smoked paprika
2 teaspoons mustard seeds
ciabatta rolls, rare roast beef slices to serve (optional)
1. In a large heavy-based saucepan, mix together tomatoes, capsicums, eggplant, onions, garlic and chillies. Cook over low heat, covered, for 45 minutes, stirring, until vegetables are very soft.
2. Add sugar, vinegar, salt, rosemary, paprika and seeds to pan. Stir over low heat until sugar…
