Tomato Eggplant Salsa Recipe

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Tomato Eggplant Salsa Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + chilling

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 or vegetable oil, divided
  • 5 plum tomatoes, chopped
  • 3 green onions, cut into 1-inch strips
  • 1/2 teaspoon salt

Directions

In a 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 skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a bowl. Add red pepper mixture, tomatoes, onions, salt and remaining thyme and oil; mix well. 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

  • 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 or vegetable oil, divided
  • 5 plum tomatoes, chopped
  • 3 green onions, cut into 1-inch strips
  • 1/2 teaspoon salt
  1. In a 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.
  2. In a skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a bowl. Add red pepper mixture, tomatoes, onions, salt and remaining thyme and oil; mix well. 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

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