Eggplant Salsa

This recipe comes from a dear friend who is Spanish. My family are salsa fiends and simply LOVE this. I can not make too much of it.

Recipe:

1 eggplant, diced
1 large onion, diced
2 red (or green) capsicums (peppers)
Tomatoes (maybe 2 or 3) blended/pureed
Vegetable stock cubes to taste (I use between 3-5 per batch...but can add more if you want)
Oil (I really don't know how much. Enough to cover the bottom of the saucepan you're using)

Heat oil and put in eggplant. Cook until eggplant isn't white anymore. Now add onion and cook for a minute or two. Add capsicum and mix well. Crumble stock cubes into mixture. Taste to see if you need to add some more. Now add the tomato juice....just enough to cover the ingredients. Bring to the boil. Stir every now and again so mixture doesn't stick to the bottom and burn. Turn down to simmer. Simmer until you reach the consistency you like.

You can blend this if you don't like chunky salsa.

I haven't tried canning/bottling this yet. Mainly because it doesn't matter how much I make, it's gone in a matter of days.

Questions? Comments? Drop me a line and I'll try and answer it for you.