Mums Greek Meletzanes (Eggplant Salsa)

Ingredients:

• 1 Dark Ripe Eggplant
• 1 Zucchini
• 1 can Roma Tomatoes
• 1 tbsp Leggos Tomato Paste
• 1 Medium Onion
• 1 teaspoon Minced Garlic
• Greek Seasoning and/or Oregano (to taste)
• 4 Rashers Bacon (optional)

Method:

1. Cut and soak Eggplant in Salted water for an hour minimum to cut any bitterness. Pat dry after salting and dice into cubes with Zucchini.
2. In a deep non-stick frypan, fry off eggplant & zucchini cubes until golden and put to the side.
3. Wipe pan clean and put fresh oil to sauté onion, garlic, herbs, & tomato paste.
4. Add salted eggplant and sliced zucchini back into pan, allow to collapse before pouring in can of tomatoes water to reduce.
5. Cook for further 15 mins.
6. Salt to taste – Stand for 10 minutes to thicken…Serve with Crusty French Bread Stick!