Ingredients Jump to Instructions ↓

  1. 3/4 cup water

  2. 1 small sweet red pepper, chopped

  3. 1 celery rib, chopped

  4. 2 jalapeno peppers, seeded and minced

  5. 2 garlic cloves, minced

  6. 1 bay leaf

  7. 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided

  8. 1 teaspoon hot pepper sauce

  9. 1-1/2 cups cubed eggplant

  10. 1/4 cup plus 1 tablespoon olive oil, divided

  11. 5 plum tomatoes, chopped

  12. 3 green onions, cut into 1-inch strips

  13. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the water, red pepper, celery, jalapenos, garlic, bay leaf, half of the thyme and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is evaporated. Remove from the heat; discard bay leaf. In a large skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a large bowl. Stir in the red pepper mixture, tomatoes, onions, salt and remaining thyme and oil. Cover and refrigerate until serving. Yield: about 2-1/2 cups.


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