Mediterranean Salsa
2 cups cubed peeled eggplant (½ in. cubes)
1 cup cubed sweet red pepper
1 cup cubed green pepper
1 cup cubed zucchini
3 garlic cloves, minced
2 tbs. olive oil
1 large tomato, cut into ½ in. cubes
2 tbs. cider vinegar
1 tbs. dried basil
1 tsp. dried thyme
½ tsp. sugar
½ tsp. salt
¼ to ½ teaspoon coarsely ground pepper
Toasted bread rounds.
1. In large skillet, saute eggplant, peppers, zucchini and garlic in oil for 8 min.
2. Add tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 min. longer or until veggies are tender.
3. Cover and refrigerate for 4 hours.
