Jerk Eggplant Skewers With Mango Chutney

Marinade

• 1 tbs. ground allspice
• 1 tbs. granulated garlic
• 1 tbs. muscovado sugar (or brown sugar)
• 2 tsp. paprika
• 1 ½ tsp. dried thyme
• 1 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• ½ tsp. ground cloves
• ½ tsp. ground nutmeg
• ½ tsp. ground cinnamon
• 1 tsp. sea salt
• 2 tbs. extra-virgin olive oil
• 2 Scotch bonnet or habanero peppers, seeds and ribs removed
• 2 tbs. lime juice
• 2 tbs. water

Chutney

• 3 cups roughly chopped mango (fresh or frozen)
• ⅓ cup minced red onion, rinsed under cold water
• 1 jalapeño, minced
• 2 cloves garlic, minced
• ¼ cup white vinegar
• ¼ cup muscovado sugar (or brown sugar)
• ¼ tsp. ground allspice
• ¼ tsp. ground cinnamon
• ¼ tsp. sea salt
• Pinch freshly ground black pepper
• ¼ cup water

Eggplant Skewers 

• 2 medium globe eggplants, cut into 1¼-inch cubes
• 1 ⅔ cups cubed red onions (1 inch)
• 3 bell peppers, cut into 1-inch cubes
• 20 presoaked wooden skewers