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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Eggplant and a zippy combination of peppers, herbs and seasonings make this unique salsa a real crowd-pleaser. The recipe comes from field editor Anna Free of Plymouth, Ohio. Ingredients:
3/4 cup water |
1 small sweet red pepper, chopped |
1 celery rib, chopped |
2 jalapeno peppers, seeded and minced |
2 garlic cloves, minced |
1 bay leaf |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided |
1 teaspoon hot pepper sauce |
1-1/2 cups cubed eggplant |
1/4 cup plus 1 tablespoon olive oil, divided |
5 plum tomatoes, chopped |
3 green onions, cut into 1-inch strips |
1/2 teaspoon salt |
Directions:
1. In a large saucepan, combine the water, red pepper, celery, jalapenos, garlic, bay leaf, half of the thyme and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is evaporated. Remove from the heat; discard bay leaf.
2. In a large skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a large bowl. Stir in the red pepper mixture, tomatoes, onions, salt and remaining thyme and oil. Cover and refrigerate until serving. Yield: about 2-1/2 cups.
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