Tomato Eggplant Salsa

Name: Tomato Eggplant Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: about 2-1/2 cups.
Cuisine: Mexican Appetizers, Mexican Recipes
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

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.

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.