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Post by Tina on Jan 5, 2005 17:14:56 GMT -5
Eggplant Salsa
1 medium eggplant 1 plum tomato, seeded and diced 1 tsp. minced garlic 2 Tbs. capers lemon zest 2 Tbs. parsley ground pepper
Cut eggplant into small cubes and sauté in olive oil (remove from heat before it turns to mush). Combine with tomato, capers, garlic, lemon zest and parsley in a mixing bowl. Serve and enjoy. Use to top grilled chicken or fish.
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