Stone Mountain Salsa and Chips

Makes 3 cups

Ingredients:

• 2     Tablespoons olive oil
• 2     cups peeled eggplant
• 1     cup diced zucchini
• 1     cup diced green bell pepper
• 1     cup diced red bell pepper
• 2     large garlic cloves, minced
• 1     large tomato, diced
• 1     Tablespoon dried basil leaves
• 1     teaspoon dried thyme leaves
• 1/2  teaspoon sugar
• 2     Tablespoons apple cider vinegar
• 1     teaspoon salt
• 1/2  teaspoon coarsely ground black pepper

Directions:

1. In a skillet, add olive oil and heat. 
2. Add eggplant, zucchini, red & green bell peppers and garlic and sauté for 8 minutes. 
3. Next, add tomato, basil, thyme, sugar, vinegar, salt and pepper. 
4. Cook 4 - 5 minutes until vegetables are tender crisp. 
5. Cool. 
6. Place in glass or plastic container and refrigerate, covered, up to 7 days. 
7. Serve with pita chips or toasted bread crumbs.

Page 1 of 1