Ingredients

• 1 pound baby eggplant ( I found 1″ long eggplants at the farm)
• 1 cup sugar
• 1 cup white vinegar
• 1 cup dry white wine
• 3-4 ounces of sliced pickled jalapenos
• 2 ounces of pickled jalapeno juice
• Salt and Pepper to taste

Method

• Heat vinegar, sugar and wine in a sauce pot. Bring to a boil and add the eggplant. As long as they are small, this is a quick recipe.
• Cook the mixture, stirring occasionally for about 5-6 minutes or until the eggplant is tender.
• Add the sliced jalapenos and the jalapeno juice (from the jar) to the pot.
• Take the pot off of the fire and let cool down.
• Chill in the fridge and serve with as a side nosh with your favorite BBQ!