Eggplant Salsa

Ingredients:

1 medium eggplant
1 plum tomato, seeded and diced
2 Tbs. capers
1 tsp. minced garlic
lemon zest
2 Tbs. parsley
ground pepper

Preparation:

Cut eggplant into small cubes and saute in olive oil. Remove from heat before it turns to mush. Combine with tomato, capers, garlic, lemon zest, parsley and pepper in a mixing bowl. Serve and enjoy. Use to top grilled chicken or fish.

Resources
The Totally Eggplant Cookbook
by Helene Siegel
Ten Speed Press, 1996
Order this title from Amazon.com.
There are 32 books in this series, covering everything from garlic to cookies.
Also in this Episode

Smart Solutions : Episode SSL-314
•	Wallpaper Solutions
•	Fusilli and Eggplant
•	Persian Eggplant Dip
•	Eggplant Salsa
•	Decorating From the Attic
•	Smart Solutions of the Day