Mediterranean Salsa Recipe

Mediterranean Salsa Recipe photo by Taste of Home

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When entertaining, I rely on this make-ahead dish that's full of peppers, eggplant and zucchini. Low on sodium, it gets its delicious flair from garlic, basil and thyme. We like it on homemade bagel chips. —Margaret Potempa of Oshkosh, Wisconsin

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Mediterranean Salsa Recipe

Prep: 15 min. Cook: 15 min. + chilling

Yield: 10 Servings

15 15 30

Ingredients

2 cups cubed peeled eggplant (1/2-inch cubes)
1 cup cubed sweet red pepper (1/2-inch cubes)
1 cup cubed green pepper (1/2-inch cubes)
1 cup cubed zucchini (1/2-inch cubes)
3 garlic cloves, minced
2 tablespoons olive oil
1 large tomato, cut into 1/2-inch cubes
2 tablespoons cider vinegar
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon coarsely ground pepper
Toasted bread rounds

Directions

In a large nonstick skillet, saute the eggplant, peppers, zucchini and garlic in oil for 8 minutes. Add the tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 minutes longer or until vegetables are tender. Cover and refrigerate for at least 4 hours. Serve with toasted bread. Yield: about 2-1/2 cups.

Nutritional Analysis: One serving (1/4 cup) equals 45 calories, 3 g fat (trace saturated fat), 0 cholesterol, 121 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Mediterranean Salsa in Light & Tasty December/January 2003, p37