Mediterranean Salsa (version II)
2 cups diced (1/4-inch), peeled eggplant
1 cup diced zucchini
1 cup diced green bell pepper
1 cup diced red bell pepper
3 large garlic cloves, minced
2 tablespoons olive oil
1 large tomato, 1/2-inch dice
2 tablespoons cider vinegar
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon sugar
Saute eggplant, zucchini, bell peppers and garlic in olive oil for about 8 minutes, stirring frequently. Add tomato, vinegar, basil, thyme, salt, pepper and sugar. Cook 4 to 5 minutes until vegetables are tender-crisp. Cool. Place in a glass container and refrigerate, covered, up to 7 days. Great as an appetizer with pita triangles or toasted bread rounds.
Yield: 3 cups
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