Linda's Eggplant Salsa

1 eggplant, cut into 1/2 inch rounds
1 medium onion, cut into 3/4 inch rounds
3 garlic cloves, roughly chopped
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 teaspoon pepper
1/4 olive oil

1/4 cup jarred red pepper, cut into 1/4 inch pieces
1/4 cup kalamata olives, cut into eighths (can also use green olives or any that you like)
1 Tablespoon balsamic binegar
1 Tablespoon lemon juice

Preheat oven to 400 degrees to roast the vegetables.

Place egglplant, onions, garlic, oil, salt pepper and red pepper flakes into a bowl and toss. Transfer vegetables to a baking sheet and roast for 15-20 minutes until soft and golden. If possible, lie the eggplant pieces flat so it browns easier.

Turn vegetables over and continue to roast for 15-20 minutes longer.

Cool vegetables and cut into 1/2 inch pieces. Place vegetabes into a large bowl and add teh remaining ingredients. Toss to combine and refrigerate. Salsa will keep for at least 3 days covered tightly.

Use on toasted slices of french bread....or crackers.



Serving Size: makes 2 cups

Number of Servings: 36

Recipe submitted by SparkPeople user KATHY882.