Eggplant ragout

Ingredients

• 900 g Eggplant, cut into dices
• 1 pcs Onion, peeled, chopped
• 1 head Garlic, raw, peeled
• 4 tbsp Canola oil
• 2 tbsp Parsley, fresh, chopped
• 1 tbsp Cane sugar
• 1 tbsp Apple cider vinegar
• 1 sprig Thyme, fresh
• 1 tsp Salt
• 1 pinch Black pepper

Method

1. Scoop out centre and discard the seeds of eggplant.
2. Cut eggplant into 1.5-cm dices. Toss with salt in a bowl and let it stand for at least 20 minutes.
3. Drain off the fluid that's released, rinse well, and pat dry.
4. Heat canola oil in large saucepan over medium heat.
5. Add the chopped onion, and sauté until softened.
6. Add garlic, and cook 1 minute more, or until fragrant.
7. Add the sugar, cider vinegar, and thyme.
8. Stir in the eggplants. Reduce heat to medium-low, and cook for 15 minutes, or until eggplants are tender but not mushy.
9. Fold in parsley, then season with black pepper.
10. Remove thyme sprig before serving.