Best Tomato Eggplant Salsa Recipes

Tomato Eggplant Salsa image

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 2-1/2 cups.

Number Of Ingredients 13

3/4 cup water
1 small sweet red pepper, chopped
1 celery rib, chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 bay leaf
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1 teaspoon hot pepper sauce
1-1/2 cups cubed eggplant
1/4 cup plus 1 tablespoon olive oil, divided
5 plum tomatoes, chopped
3 green onions, cut into 1-inch strips
1/2 teaspoon salt

Steps:

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.

Nutrition Facts :

Grilled Eggplant with Fresh Tomato Salsa image

Number Of Ingredients 7

1 medium eggplant (about 1 pound)
salt
3 tablespoons olive oil
1 medium ripe tomato
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chile (or to taste)
1 teaspoon fresh lemon juice

Steps:

1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the eggplant over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler Brush the eggplant slices with olive oil on one side and place them with the oiled side toward the source of the heat. Cook until lightly browned, about 5 minutes. Turn the slices and brush them with oil. Cook until browned and tender, about 4 minutes. 3 Arrange the slices on a platter, overlapping slightly. 4 Cut the tomato in half and squeeze out the seeds and juice. Chop the tomato. In a medium bowl, toss the tomato with the parsley, chile, lemon juice, and salt to taste. Spoon the tomato mixture over the eggplant. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves