Tomato Eggplant Salsa

Name: Tomato Eggplant Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 bay leaf; 1 rib celery rib, chopped; 123 grams cubed eggplant; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided; 2 garlic cloves, minced; 3 green onions, cut into 1-inch strips; 2 jalapeno peppers, seeded and minced; 54 milliliters olive oil, divided; 1 teaspoon hot pepper sauce; 5 plum tomatoes, chopped; 1 small sweet red pepper, chopped; 1 teaspoons salt; 177 milliliters water

Tomato Eggplant Salsa requires approximately 40 minutes from start to finish. This recipe serves 10. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 62 calories. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up olive oil, pepper sauce, plum tomatoes, and a few other things to make it today. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet.

Instructions

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.

Ingredients you will need

Hot Sauce