1 1⁄2 Pound, peeled and finely diced (About 4 Cups)
4 Clove (20 gm), minced
Small green beans
5 Ounce, sliced into 1-inch lengths (Haricots Verts)
Chipotle chilies in adobo
4 , julienned
Chopped roasted red bell pepper
2 Tablespoon (Finely Diced After Roasting, Peeling And Seeding)
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.