Eggplant-Chipotle Salsa

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1 eggplant, peeled and diced
4 cloves garlic, minced
3/4 tablespoon salt
5 ounces small green beans, cut into 1-inch lengths
4 chipotle chiles en adobo, julienned
1 tablespoon adobo sauce
2 tablespoons roasted, peeled, seeded, and diced red bell pepper
1 tablespoon sherry vinegar

Sauté eggplant with garlic and salt for 3-4 minutes in water . Blanch the beans in boiling salted water for 30 sec. Drain. Combine all ingredients in mixing bowl.



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