* Exported from MasterCook *
Mediterranean-
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons extra-virgin olive oil
2 large garlic cloves -- finely chopped
8 ounces Italian eggplant -- (1 eggplant) peeled and chopped (salting is not necessary)
1 large red bell pepper -- (about 8 ounces) cored, seeded, chopped
1 small zucchini -- (about 4 ounces) chopped
1 large tomato -- (about 8 ounces) seeded and chopped
1/2 cup low-sodium vegetable broth -- or more as necessary
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt -- or to taste
1/4 teaspoon crushed red pepper flakes -- or to taste (optional)
freshly ground black pepper -- to taste
1/4 cup finely chopped fresh basil -- or flat-leaf parsley
1/2 tablespoon fresh lemon juice -- or to taste
To serve: -- pita chips
IN a large nonstick skillet, heat oil over medium heat. Add the garlic and cook, stirring constantly, 1 minute. Add the eggplant, bell pepper, and zucchini; cook, stirring, until softened, 5 to 7 minutes. Add the tomato, broth, vinegar, sugar, thyme, salt, red pepper flakes (if using), and black pepper; cook, stirring, until all the vegetables are just tender, about 5 minutes. Remove from heat and let cool a few minutes.
Transfer eggplant mixture to a food processor fitted with the knife blade; process in on /off pulses until fairly smooth but still chunky. Transfer to a serving bowl and toss with the basil and lemon juice, adding more broth by the tablespoon to achieve a saucier consistency, if necessary. Let cool to room temperature. (At this point, the mixture can be refrigerated, covered, up to 2 days before returning to room temperature and serving.) Serve with the pita chips.
Makes 6 servings.
AuthorNote: This is a tasty alternative to standard tomato salsa and tortilla chips. The salsa also makes a terrific relish for veggie burgers, topping for grilled portobello mushrooms, or spread for crispy flatbread. For best results, serve at room temperature.
Cuisine:
"Mediterranean"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 70 Calories; 5g Fat (57.1% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 26514 0 0 0 0 0 0 0 0 0
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