27 July 2015

Tomato Eggplant Salsa Recipe

Say hello to our favourite Monday night staple, which we usually cook in a huge-ish batch and use it in as many ways as we can think of throughout the week! 

We've used it as pasta sauce, we've baked mushrooms with it, we've used it a dip, and we've used it in sandwiches! Whoooooo! Yes, multi-purpose salsa excites us so. 

Tomato Eggplant Salsa Recipe
Vegan, Gluten-Free, Nut-Free, Soy-Free

6 large tomatoes
1 large eggplant
1 medium-sized capsicum
2-3 green chilis
1 large red onion
5-6 garlic cloves
Some coriander
Mixed Italian herbs (dried) 
Salt (we’re using Himalayan rock salt) and cayenne pepper
Extra virgin coconut oil

1. Start by chopping up the onion, garlic, tomatoes, eggplant, capsicum, green chilli, and coriander.

2. Heat the extra virgin coconut oil in a pan, and sauté the garlic and onions.

3. Add in the tomatoes and let simmer until they’re broken down a little.

4. Add in the eggplant, capsicum, and green chilli, and let simmer until the ingredients start to bind together.

5. Season with some Italian herbs, salt, and pepper.

6. Turn off the heat, and toss the coriander in. 

And you’re all set!

Need an idea for one of the weeknights? Use this salsa to make Stuffed Portobellos!

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