Date: Wed, 02 Aug 1995 15:20:09 MDT
From: jane waddell (firstname.lastname@example.org)
from "The Great Salsa Book" by Mark Miller.
1 eggplant, peeled and diced
4 cloves garlic, minced
3/4 t salt
5 oz small green beans, cut into 1" lengths
4 chipotle chiles en adobo, julienned
1 t adobo sauce
2 T roasted, peeled, seeded, and diced red bell pepper
1 T sherry vinegar
Saute eggplant with garlic and salt for 3-4 minutes in
water. Blanch the beans in boiling salted water for 30
sec. Drain. Combine all ingredients in mixing bowl.