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Steel Curtain Salsa and Chips
Makes 3 cups.

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

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

Picnicking & Tailgating

You want to place salsa in a plastic container and keep in ice chest.  At the picnic or tailgate site, pour and allow everyone to dip with chips.


 

 
 
 
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