Recipe for Mediterranean Salsa

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Yield:

Ingredients:

Amount	Ingredient
2 cup	eggplant peeled, in 1/4" dice
1 cup	diced zucchini
1 cup	diced green bell pepper
1 cup	diced red bell pepper
3 lrg	garlic cloves minced
2 tbl	olive oil
1 lrg	tomato 1/2" dice
2 tbl	cider vinegar
1 tbl	dried basil
1 tsp	dried thyme
1 tsp	salt
1/2 tsp	coarsely ground black pepper

Instructions:

Instructions: Saute eggplant, zucchini, bell peppers and garlic in olive oil for about 8 minutes, stirring frequently. Add tomato, vinegar, basil, thyme, salt, pepper and sugar. Cook 4 to 5 minutes until vegetables are tender-crisp. Cool. Place in a glass container and refrigerate, covered, up to 7 days. Serve as an accompaniment to grilled fish, lamb, beef or chicken. Great as an appetizer with pita triangles or toasted bread rounds.

Yield: 3 cups

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