Eggplant, Persimmon and Pear Chutney

by Stacey Amagrande

1 medium eggplant diced into 1/4 inch cubes
1 pear cut into 1/4 inch cubes
1 firm persimmon cut into 1/4 inch cubes
4 tablespoons of oil, anything but olive oil
1/2 Tablespoon fennel seed
1/2 tablespoon cinnamon
1/2 tablespoon cumin
Salt to taste

Heat the oil in a saute’ pan and add eggplant and all the spices. Cook for 6-8 minutes stirring often till eggplant is soft. Add in the fruit and cook until fruit us tender, about 5-6 minutes longer. Chutney is used as a garnish fir a meat, rice or vegetable dish, or can be put on top of toast or pita bread.
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