Title: Eggplant Salsa
Categories: Vegetable Dip
Yield: 1 Servings

		League Ft. Smith, AK
1	lb	Eggplant
1	tb	+1 tsp olive oil
1	c	Green onions, minced
1	c	Celery, minced
1		Sweeet red pepper, minced
2	cl	Garlic, minced
1	cn	8oz tomato sauce
1/4	c	+2 Tb green salad olives
3	tb	Tomato paste
2	tb	Red wine vinegar
1	tb	Sugar
1/4	ts	Pepper
1/4	ts	Dried whole oregano

Cut eggplant in half and scoop out pulp; dice pulp. Save shells to use as serving bowl. Place oil in large non-aluminum pan over medium heat. Add diced eggplant, green onins, celery, red pepper, and garlic. Cook 10 minutes. Stir frequently. Add tomato sauce, olives, tomato paste, viengar, sugar, pepper, and whole oregano. Continue to stir frequently. Cook over low heat for 25 minutes or until vegetables are tender. Trnasfer to eggplant shell and serve with bagel chips.

From: Pseigler

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