Recipe: Creole Salsa

Creole Salsa

red pepper, peeled, seeded and diced
1 small stalk celery, chopped
2 jalapeno peppers, seeds removed and minced
1 to 2 cloves garlic, minced
1 bay leaf
1 sprig thyme, fresh or 1 teaspoon dried
pinch salt
1 tsp. Tabasco sauce, or to taste
3/4 cup 1/4 cup water
1 1/2 cups virgin olive oil
eggplant, peeled and diced
3 plum tomatoes diced
1 tsp. green onions, green ends removed, sliced lengthwise
thyme, fresh and minced
extra-virgin olive oil

Place the red pepper, celery, chilies, garlic, herbs, salt, Tabasco and water in a saucepan and cook, uncovered, over medium-high heat for about 10 minutes, or until the water evaporates. Remove from the heat, discard the bay leaf and thyme, transfer to a mixing bowl, and allow to cool.

Heat the 1/4 cup virgin olive oil in a large skillet and saute the eggplant over medium heat until tender, about 5 or 6 minutes. Transfer to the mixing bowl.

Add the tomatoes, scallions, thyme, and extra-virgin olive oil, and thoroughly combine.

Add 1/2 cup dice cooked Andouille sausage. -rec.food.recipes/Anna Free/2000