Florida Vegetable Salsa

Krystal-Belle's Note:

We found this recipe in "Florida Monthly" magazine and it has been almost a weekly staple for us. Very good with chicken taco salads =].

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Serves: 2-4

Yield: 4.0 cups

• 2 cups florida eggplants , small diced
• 1 cup florida zucchini , small diced
• 1 cup florida green pepper , small diced
• 1 cup florida red bell pepper , small diced
• 3 large garlic cloves , minced
• 2 tablespoons olive oil
• 1 large florida tomato , small diced
• 2 tablespoons apple cider vinegar
• 1 tablespoon dried basil leaves (chopped) or 2 tablespoons fresh basil leaves (chopped)
• 1 teaspoon dried thyme leaves (chopped) or 1 tablespoon fresh thyme leave (chopped)
• kosher salt & freshly ground black pepper , to taste
• ½ teaspoon raw sugar

Directions:

1. Heat oil in a large saute pan over medium-high heat.
2. Saute eggplant, zucchini, bell peppers and garlic until just under done (around 5-7 minutes).
3. Add tomato and remaining ingredients. Cook 2 to 4 minutes until vegetables are tender-crisp.
4. Remove from heat and let cool on countertop before placing in the refrigerator.
5. Serve as a dip or as a topping for chicken or fish.