Eggplant Chutney

Place the eggplant in an even layer on a plate. Sprinkle evenly with the salt and let stand for 15 minutes. Place the eggplant in a colander and rinse well. Set aside to drain.

In a saucepan, combine the drained eggplant, water, and tomatoes. Bring to a boil over medium-high heat and let simmer for 10 minutes.

In a skillet, heat the oil over medium-high heat. Add the onion, chile peppers, garlic, cloves, and cinnamon. Cook, stirring frequently, for 5 minutes or until the onion and garlic is soft.

Place the cooked eggplant in a bowl and mash it well with a fork or potato masher. Stir into the onion mixture and let cook for 5 minutes, stirring frequently.

Remove the cloves. Serve the chutney immediately or let cool. Store in the refrigerator in an airtight container for up to 1 week.