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| Home -> [Central American, Dips & Spreads, Eggplant, Mexican, North American, South American, Vegetables] -> [Eggplant salsa Recipe] |
Eggplant salsa
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Central American, Dips & Spreads, Eggplant, Mexican, North American, South American, Vegetables |
Rating: |
0 |
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Ingredients:
| | -Pam Coombes | | | -Sensational Seasons-Jr. | | | League Ft. Smith, AK | | 1
| lbs | Eggplant | | 1
| tbsp | +1 tsp olive oil | | 1
| cup | Green onions, minced | | 1
| cup | Celery, minced | | 1
| | Sweeet red pepper, minced | | 2
| cl | Garlic, minced | | 1
| can | 8oz tomato sauce | | 1/4
| cup | +2 Tb green salad olives | | 3
| tbsp | Tomato paste | | 2
| tbsp | Red wine vinegar | | 1
| tbsp | Sugar | | 1/4
| tsp | Pepper | | 1/4
| tsp | Dried whole oregano |
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Procedures:
| 1 | Cut eggplant in half and scoop out pulp; dice pulp. | | 2 | Save shells to use as serving bowl. | | 3 | Place oil in large non-aluminum pan over medium heat. | | 4 | Add diced eggplant, green onins, celery, red pepper, and garlic. | | 5 | Cook 10 minutes. | | 6 | Stir frequently. | | 7 | Add tomato sauce, olives, tomato paste, viengar, sugar, pepper, and whole oregano. | | 8 | Continue to stir frequently. | | 9 | Cook over low heat for 25 minutes or until vegetables are tender. | | 10 | Trnasfer to eggplant shell and serve with bagel chips |
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