Mediterranean Salsa

2 cups diced 1/4-inch peeled eggplant, about 1 medium
1 cup diced zucchini, about 1 medium
1 cup diced green bell pepper
1 cup diced red bell pepper
3 large cloves garlic, minced
2 tablespoons olive oil
1 large tomato, cut into 1/2-inch dice
2 tablespoons apple cider vinegar
1 tablespoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon sugar

Sauté eggplant, zucchini, bell peppers and garlic in oil for 8 minutes. Add tomato and remaining ingredients. Cook 4 to 5 minutes until vegetables are tender-crisp. Cool.

Place in glass or plastic container and refrigerate, covered, up to 7 days.

Serve as an appetizer with pita chips or toasted bread rounds.

Makes about 3 cups.

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