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1 small red bell pepper, peeled, seeded and
1 stalk celery, diced
2 red fresno chiles or green jalapenos, minced
1 large clove garlic, minced
1 bay leaf
1 sprig fresh thyme
4 teaspoons hot sauce
3/4 cup water
1/4 cup virgin olive oil
8 ounces eggplant, peeled and diced
5 roma tomatoes, oven-roasted and
3 scallions, green end removes,sliced lengthwise
1 teaspoon minced fresh thyme
1 tablespoon extra-virgin olive oil

Place bell pepper, celery, chiles, garlic, herbs, dash of salt, hot sauce and water in saucepan and cook, uncovered, over medium-high heat about 10 minutes, or until water evaporates. Remove from heat, discard bay leaf and thyme, transfer to mixing bowl and allow to cool.

Heat 1/4 cup olive oil in large skillet and sauté eggplant over medium heat until tender, about 5-6 minutes. Transfer to the mixing bowl. Add tomatoes, scallions, thyme, and olive oil and thoroughly combine.

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