Eggplant tomato jam

Feb 8

Ingredients

Extra-virgin olive oil, for cooking

1 large eggplant, sliced to 1⁄4-inch thickness

1 yellow onion, diced

1 tomato, chopped

1⁄2 jalapeño, minced

1 tablespoon tomato paste

Coarse salt, to taste

Juice of 1⁄2 lemon

In large pan over medium-high heat, warm 1⁄4-inch olive oil until shimmering.

Fry eggplant slices in batches, browning on both sides, adding oil as necessary. Drain on paper towels.

Mari Loewen is a food writer, home cook, creative strategist, and culinary consultant based in Toronto, Canada.

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