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Tomato Eggplant Salsa Recipe

Eggplant and a zippy combination of peppers, herbs and seasonings make this unique salsa a real crowd-pleaser. The recipe comes from field editor Anna Free of Plymouth, Ohio.

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Tomato Eggplant Salsa Recipe

Prep: 10 min. Cook: 30 min. + chilling

Yield: 10 Servings

10 30 40

Ingredients

3/4 cup water
1 small sweet red pepper, chopped
1 celery rib, chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 bay leaf
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1 teaspoon hot pepper sauce
1-1/2 cups cubed eggplant
1/4 cup plus 1 tablespoon olive oil, divided
5 plum tomatoes, chopped
3 green onions, cut into 1-inch strips
1/2 teaspoon salt

Directions

In a large saucepan, combine the water, red pepper, celery, jalapenos, garlic, bay leaf, half of the thyme and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is evaporated. Remove from the heat; discard bay leaf.
In a large skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a large bowl. Stir in the red pepper mixture, tomatoes, onions, salt and remaining thyme and oil. Cover and refrigerate until serving. Yield: about 2-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Tomato Eggplant Salsa in Taste of Home June/July 2001, p8