Ingredients

1 large eggplant cup (50 mL) olive oil Salt and freshly ground pepper 1 tbsp (15 mL) balsamic vinegar Olive Salsa cup (50 mL) chopped red onion cup (125 mL) chopped kalamata or other olives 2 tsp (10 mL) red wine vinegar 1 tbsp (15 mL) olive oil tsp (2 mL) chopped fresh thyme Pinch chili flakes 1 tbsp (15 mL) chopped parsley 1seeded and chopped plum tomato Salt and freshly ground pepper to taste 2 tbsp (25 mL) slivered basil

Description

Serve As A Salad With Roasted Chicken, Pork Or Lamb Or As Part Of An Antipasto Dish. The Olive Salsa Keeps Well And Can Be Used Over Baked Potatoes Or As A Sauce For Fish.

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