Thursday, January 22, 2015

Salsa Italian

2 cups cubed peeled eggplant
1 cup cubed sweet red pepper
1 cup cubed green pepper
1 cub cubed zucchini
2 1/2 medium minced garlic
2 tablespoons of extra virgin olive oil
1 large tomato cubed
2 tablespoons of cider vinegar
1 tablespoon of dried basil
1 teaspoon of thyme
1/2 teaspoon of salt 
1/2 teaspoon of pepper
1/2 teaspoon of sugar 

In a large skillet in oil,  saute the eggplant, pepper, zucchini and garlic for about 10 minutes. Slowly add your tomato, vinegar, basil, thyme, salt and pepper.  

Cook about 6 minutes longer or until vegetables are tender.  Once cooked, cool and refrigerate for about 6 hours.  Serve on toasted Italian bread.  Makes about 2 1/2 cups.

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