Eggplant Compote

Ingredients

• Eggplant1 cup (90 g)
• Red Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Brown Sugar4.5 teaspoon (23 g)
• Red Wine Vinegar1.5 tablespoon (21 g)
• Chili Peppers1/3 count (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Chop the onion and red bell pepper and dice the eggplant into cubes of about half an inch (1 cm) per side.

2. 2

   Step 2

   Place in a pot the vegetables, brown sugar, vinegar, seeded chili, olive oil, salt to taste and 2 tablespoons of water.

3. 3

   Step 3

   Cook over low heat for 30 minutes, stirring occasionally.

4. 4

   Step 4

   Next, remove from the heat, season with salt and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Compote can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.