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Tomato Eggplant Salsa

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.
  • Total Time
    Prep: 10 min. Cook: 30 min. + chilling
  • Makes
    about 2-1/2 cups


  • 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


  • 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.

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