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eggplant compote
1 cup EVOO
2 ilbs japanese eggplant cubed (small dice)
1 red oinion
2 pints of cherry toms halved
1 cup minced grean onion
1/4 c minced parsley
1 jalapeno seeded minced
1/2 c brown sugar
1/2 c cider vinager
1/4 t minced ginger
1/2 t cumin seed
1/2 t mustard seed
1/2 t cardamon
1/4 t tumeric
1/2 t red chile flakes
2 c chopped mint or cilantro
saute off onion and eggplant in olive oil until eggplant has a little color and is soft. Add the rest except mint and coover over medium heat five minutes. if two thin keep cooking to reduce. if too thick add chicken stock
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