Eggplant Salsa

Name: Eggplant Salsa
Total time: 1 h
Yield: Makes 3 cups (serving size: 1/4 cup)
Ingredients: 3 tablespoons olive oil; 2 medium eggplant, stemmed and cut into 1/2-in. dice; ½ white onion, coarsely chopped; ½ red onion, coarsely chopped; 6 large garlic cloves, minced; 1 chipotle chile, minced, plus 1 tbsp. adobo sauce from can; ½ teaspoon pepper; 1 teaspoon kosher salt

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Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful, multitextured tostadita topping--great with sliced fresh radishes and crumbled queso fresco cheese.

By Amelia Ceja, Napa Valley, California

This Story Originally Appeared On sunset.com

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Eggplant Salsa

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