Eggplant Salsa

2 tablespoons olive oil

2 cloves garlic, crushed and minced

1/2 cup finely diced poblano pepper

1/2 cup finely diced sweet pepper

1/2 cup diced onion

1 cup cubed eggplant

1 cup chopped tomatillo

1 cup chopped tomato

1 tsp salt

2 tsp cumin

1 tsp smoked paprika

2 loosely-piled tablespoons of chopped cilantro

4 or 5 sprigs of parsley, chopped

Heat the oil in a heavy medium saucepan until it shimmers. Add the garlic, peppers, and onion and saute over medium low heat just until the

peppers start to get tender.

If you're using Japanese eggplant, prep it by peeling and cutting it into thick slices. If you're using a more traditional large eggplant, cut it into 1/2-inch cubes.

Add the eggplant and raise the heat to medium. Stir and toss the mixture over the heat. Stir in the tomatillo, tomatillos, and remaining ingredients and bring to a quick simmer.

Cover the saucepan and reduce heat to the lowest setting. Simmer gently for 5 minutes.

Blue corn tortilla chips are always fun!

Here's the great thing about this salsa: You can serve it hot with rice as an easy supper. Or, let it cool to room temperature and serve it with a dollop of hummus in the center and pita chips, as an appetizer. Or, you can chill it and serve it with tortilla chips as a snack or at a party.

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