Yield: 2 1/2 cups
| Measure | Ingredient |
|---|---|
| 1½ cup | Diced eggplant |
| 1½ cup | Diced zucchini |
| 1 \N | Red bell pepper, diced |
| 1 teaspoon | Dried basil |
| 1 tablespoon | Olive oil |
| 1½ cup | Medium salsa |
| ¼ cup | Chopped parsley |
| 1 \N | Clove garlic, minced |
Spread eggplant, zucchini and red pepper on baking sheet. Sprinkle with basil; drizzle with oil. Roast in oven, stirring occasionally, for about 20 minutes or until vegetables ar tender and lightly colored.
Transfer to a bowl; stir in salsa, parsley and garlic. Cover and refrigerate. *Tip: This sauce makes a wonderful condiment for sandwiches with cold cuts or cheese, or as a pizza topping. Will keep for 3 days in refrigerator or 1 month in the freezer. Yield: 2½ cups Typed in MMFormat by cjhartlin@... Source: Quick & Easy Cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@...> on Feb 5, 1999