½ cup (125ml) olive oil
1 medium eggplant, cut into 2cm dice
1 medium red capsicum, cut into 2cm dice
1 large brown onion, finely chopped
2 sticks celery, cut into 2cm dice
1 long red chilli, seeds removed, finely chopped
1 teaspoon chopped fresh rosemary
4 cloves garlic, finely chopped
400g (about 3 medium) tomatoes cut into 2.5cm dice
½ cup (125ml) red wine vinegar
½ cup (125ml) water
¼ cup Chelsea Jam Setting Sugar®
2 ½ teaspoons drained baby capers
1 ½ teaspoons salt
2 long strips of lemon rind, using a vegetable peeler

1. Heat half the oil in a medium sized wide saucepan. Cook the eggplant and capsicum, stirring for 8 minutes, or until eggplant is just browned. Remove from pan. Add remaining oil, onion and celery and cook for 5 minutes until just softened. Stir in the chilli, rosemary and garlic, stir for 1 minute.
2. Add the tomatoes, vinegar and water and simmer, covered, for 10 – 15 minutes until mixture is quite dry. Stir in Chelsea Jam Setting Sugar, capers, salt and lemon rind and stir over a low heat for 1 minute or until jam setting sugar has dissolved. Bring to the boil and boil rapidly for 4 minutes until mixture has thickened. Remove the lemon peel.
3. Ladle hot chutney into sterilised jars and screw on lid to seal. Set aside until cooled. Label, date and refrigerate. Remove from the fridge 15 minutes before serving. Once opened store in fridge and consume within 1 week.

Makes 2 x 200ml jars.

Chutneys are best left to mature for a couple of months before eating as the acids from the vinegar soften and the fruit flavours intensify.