Makes 1 large jar
Ingredients
500g eggplant
300g sugar
1/2 cup vinegar (plus 1/4 cup extra)
thumb sized piece of ginger, grated
3 or 4 garlic cloves, peeled and chopped finely
100g sultanas
1 1/2 tablespoons cracked black pepper
2 tablespoons fenugreek seeds
2 tablespoons fennel seeds
1/2 tablespoon chilli flakes
1/2 – 1 tablespoon salt

How to – Thermomix

Place garlic and ginger in TM bowl and chop for 5 seconds  on speed 7. 
Add all the other ingredients and mix for 3 seconds  on reverse speed 4. Remove measuring cup and place steaming basket over the hole in lid to prevent splashing. Cook for 60 minutes at 100C on reverse speed 1-2.
If the mixture is to thick, add some of the extra vinegar. Continue to cook for a further 20 minutes at Varoma temperature  on reverse speed 2.
The mixture should be like marmalade consistency. If it’s still too runny, keep cooking at Varoma for  5-10 minutes on reverse speed 2 and check again.
Place into warm sterilsed jars and seal.

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