Tomato Eggplant Salsa

• 3/4 cup water
• 1 small sweet red pepper, chopped
• 1 celery rib, chopped
• 2 jalapeno peppers, seeded and minced
• 2 garlic cloves, minced
• 1 bay leaf
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
• 1 teaspoon hot pepper sauce
• 1-1/2 cups cubed eggplant
• 1/4 cup plus 1 tablespoon olive oil, divided
• 5 plum tomatoes, chopped
• 3 green onions, cut into 1-inch strips
• 1/2 teaspoon salt

1. In a large saucepan, combine the water, red pepper, celery, jalapenos, garlic, bay leaf, half of the thyme and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is evaporated. Remove from the heat; discard bay leaf.
2. In a large skillet, saute eggplant in 1/4 cup oil until tender. Transfer to a large bowl. Stir in the red pepper mixture, tomatoes, onions, salt and remaining thyme and oil. Cover and refrigerate until serving.

water, sweet red pepper, celery, peppers, garlic, bay leaf, thyme, hot pepper, eggplant, olive oil, tomatoes, green onions, salt

Taken from www.tasteofhome.com/recipes/tomato-eggplant-salsa/ (may not work)