A Mediterranean inspired chutney full of sun-drenched eggplants, red capsicums and garlic that's spiced up with fresh ginger and a good curry powder. Very versatile and with the twist of the lid it adds a new dimension to an antipasto platter, a ploughman’s plank or a bitey cheddar cheese, alongside a curry or with grilled and cold meats. I’ve even had it with my Sunday morning bacon and eggs and home-made sourdough bread. A truly delicious combination. We now grow extra eggplants and capsicums to make multiple batches. By the time its shared with family and friends I need to make sure there’s always enough stashed away in the pantry for our use. It's easy to make and a great chutney that uses up excess eggplant and capsicums. Read More . . .