Aubergine Pickle

INGREDIENTS

300g aubergine (diced and oven baked until a golden colour)
2 tbs olive oil
100g red onion
100g capsicum  (seeded and diced)
50g carrot (cut in to matchsticks) (optional)
1tbs mustard powder or paste
1/2 cup white wine or coconut vinegar
2 tbs ginger and garlic paste
1 tbs sugar
1 tsp chilli powder
1/2 tsp turmeric powder
Salt and pepper

METHOD

• Heat the oil in a pan, add the onion, garlic and ginger and sauté all together for 5 minutes
• Add the vinegar, mustard, chilli powder, turmeric, sugar, salt and pepper
• Simmer and remove from heat add aubergine, capsicum and carrot –  mix well
• Check the seasoning,  serve with rice.

For better results, make this in advance! It keeps in a cool place for a couple of days.