Steel Curtain Salsa and Chips
Makes 3 cups.

2 - cups peeled eggplant

1 - cup diced zucchini

1 - cup diced green bell pepper

1 - cup diced red bell pepper

2 - large garlic cloves, minced

1 - large tomato, diced

1 - Tablespoon dried basil leaves

1 - teaspoon dried thyme leaves

1/2 - teaspoon sugar

2 - Tablespoons apple cider vinegar

1 - teaspoon salt

1/2 - teaspoon coarsely ground black pepper

• In a skillet, add olive oil and heat. 
• Add eggplant, zucchini, red & green bell peppers and garlic and sauté for 8 minutes. 
• Next, add tomato, basil, thyme, sugar, vinegar, salt and pepper. 
• Cook 4 - 5 minutes until vegetables are tender crisp. 
• Cool. 
• Place in glass or plastic container and refrigerate, covered, up to 7 days. 
• Serve with pita chips or toasted bread crumbs.

Picnicking & Tailgating