Angy's Eggplant Relish

Ingredients for 2 servings:

• 1 large eggplant(s)
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• 100 ml white wine vinegar
• 50 g brown sugar
• 100 g sugar, white
• 1 tbsp paprika powder, sweet
• 2 tbsp ketchup
• 100 ml red wine, dry
• 1 tsp salt
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the eggplant, onion, and leek and cut into equal-sized, fine cubes. Mix both sugars. Heat the oil in a saucepan and fry the onions until translucent. Add the eggplant and leek, mix with the white wine vinegar and sugar, and simmer for about 3 minutes. Then add all the other ingredients and simmer for another 8-10 minutes. Stir frequently, as the mixture will caramelize slightly on the bottom. Stir until the mixture becomes creamy. Immediately pour into sterilized jars, seal, and turn upside down. Once cooled, return to normal storage. Shelf life: Approximately 6 months to 1 year! Use: Serve with all kinds of roast meat, especially grilled meat, or simply on bread.