Ratatouille Salsa

1/4 cup olive oil
1/2 cup finely diced onion
1 cup finely diced red bell pepper
2 cups finely diced eggplant
1/4 teaspoon minced garlic
one 28-ounce can plum tomatoes, drained and chopped
1 cup finely diced zucchini
1/4 teaspoon dried thyme
salt and freshly ground black pepper
2 slices white bread, broken into pieces
1/4 teaspoon minced garlic
1/4 cup (packed) parsley, minced
1/4 cup (packed) basil, minced

In a medium skillet over medium heat, heat the olive oil. When hot, add the onion, bell pepper, eggplant and garlic and sauté for 2 minutes or until tender. Add the tomatoes, cover and simmer over low heat for 10 minutes or until tender. Add the zucchini and thyme and simmer, covered, for 5 minutes. Season with salt and pepper to taste and set aside for later.

Preheat the oven to 350 degrees F. In a food processor, crumb the bread, then combine it with the garlic, parsley and basil

Makes 6 Servings

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