Eggplant Chipotle Salsa
|Peanut oil||1⁄4 Cup (4 tbs)|
|Eggplant||1 1⁄2 Pound, peeled and finely diced (About 4 Cups)|
|Garlic||4 Clove (20 gm), minced|
|Small green beans||5 Ounce, sliced into 1-inch lengths (Haricots Verts)|
|Chipotle chilies in adobo||4 , julienned|
|Adobo sauce||1 Teaspoon|
|Chopped roasted red bell pepper||2 Tablespoon (Finely Diced After Roasting, Peeling And Seeding)|
|Sherry vinegar||1 Tablespoon|
Heat the oil in a large skillet and saute the eggplant, garlic and salt over medium heat for 3 to 4 minutes.
Transfer to a mixing bowl.
Blanch the beans in boiling salted water for 30 seconds, drain, and add to the mixing bowl along with the remaining ingredients, and thoroughly combine.