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Bush tomato relish

Name: Bush tomato relish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 2 onions, halved, sliced; 1 small (230g) eggplant, chopped; 5 vine-ripened tomatoes, seeds and core removed, chopped; 2 tablespoons tomato paste; 2 garlic cloves, finely chopped; 1 long red chilli, finely chopped; 1 tablespoon brown sugar; 2 teaspoons ground cumin; 1/2 teaspoon ground native pepperberry; 2 tablespoons balsamic vinegar; 1 tablespoon dried bush tomatoes, ground

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by Jill Dupleix

Food writer

Oct 03, 2015

This isn't gimmicky 'bush tucker', just an imaginative use of a great natural resource that has the power to bring all Australians together.

2 tablespoons olive oil
2 onions, halved, sliced
1 small (230g) eggplant, chopped
5 vine-ripened tomatoes, seeds and core removed, chopped
2 tablespoons tomato paste
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
1 tablespoon brown sugar
2 teaspoons ground cumin
1/2 teaspoon ground native pepperberry
2 tablespoons balsamic vinegar
1 tablespoon dried bush tomatoes, ground

Method

1.

Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and eggplant, season with salt and cook for 10 minutes or until softened.
2.

Add the tomato, tomato paste, garlic, chilli, sugar, cumin, pepperberry and 2/3 cup (165ml) water, then season and simmer, uncovered, stirring occasionally, over medium heat for 15-20 minutes until broken down.
3.

Add the vinegar and ground bush tomato, then simmer, stirring, for a further 5-10 minutes until thickened.
4.

Serve warm or at room temperature.