I have been getting eggplant every week in my CSA share. They grow well here in the winter. The only problem is I have run out of ideas on how to fix them. Then the other day, in an old magazine I found a recipe for dip. It looks like a typical salsa but it is not. It is made with chopped eggplant. I changed the recipe a little by adding corn and beans so my family would eat it. They didn’t notice the eggplant in it. It really tastes good with corn chips.
1 eggplant pealed and chopped
2 tablespoons oil
1 cup of tomato pasta sauce
1 cup picante sauce
3/4 cup corn
3/4 cup of kidney beans or black beans
couple dashes of hot sauce (optional)
Chop pealed eggplant into small pieces. Saute eggplant in oil for 10 minutes until done. Add pasta sauce, picante sauce, corn and beans. Cook until thick. Cool and serve with corn chips.