Mediterranean Salsa

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Mediterranean Salsa

 

2 cups diced 1/4-inch peeled eggplant, about 1 medium

1 cup diced zucchini, about 1 medium

1 cup diced green bell pepper

1 cup diced red bell pepper

3 large cloves garlic, minced

2 tablespoons olive oil

1 large tomato, cut into 1/2-inch dice

2 tablespoons apple cider vinegar

1 tablespoon dried basil leaves

1 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon sugar

 

Saute eggplant, zucchini, bell peppers and garlic in oil for 8 minutes. Add

tomato and remaining ingredients. Cook 4 to 5 minutes until vegetables are

tender-crisp. Cool. Place in glass or plastic container and refrigerate,

covered, up to 7 days. Serve as an accompaniment with chicken, pork, beef, lamb

or fish, or as an appetizer with pita chips or toasted bread rounds.

Makes about 3 cups.