Eggplant Salsa

It was in September, 2022 that I harvested all the eggplants as the season was coming to a close and made a big batch of eggplant salsa. I wrote this blog post about it. I’m having a hard time believing I used 32 cans of tomatoes but maybe I did. I’m also having a hard time believing that in just 2-1/2 years, I used every jar (33 pints) of salsa but . . I guess I did because there are no more jars of it. I have loved having this in jars. My favorite way to use this ended up being this: Using a couple of chicken breasts, slice them lengthwise to where I get about three pieces that kinda look like a whole chicken breast. I don’t like using those big, thick breasts! Two breasts will give me six pieces of chicken. Dip them in egg, then in seasoned flour or panko, brown in tallow or olive oil – whatever you like to use. Put the chicken in a baking dish. Pour a pint of the eggplant salsa over it. Cover the dish, bake at 350 for about 20 – 35 minutes (depending on how well cooked the breasts were from being browned). Add a layer of shredded fresh basil, then a layer of mozzarella. Return to the oven until the cheese has melted. Serve over pasta, rice or on a bun as a sandwich.

This is the recipe. Since the eggplants are growing so well, I’m going to roast a lot more red peppers than I need and I’ll freeze those and have them for making another batch of salsa. Roasting peppers isn’t my favorite thing to do. I wash them, cut them in half and then roast them downstairs so as not to heat up the house, then take them out of the oven, cover the tray with a towel to let them steam a bit. That will cause the skins to pretty much fall off. Then I’ll peel off the skins, use what I need for this batch, toss the rest into a freezer container and save them for when I’m ready to make this again. This will be my project for tomorrow! I’m excited to be making this again – really, I’m excited to have it on the shelf again.