Eggplant Salsa over Baked Potatoes

This was from the other night, I'm behind in my posting.

If you don't alreadyown the Big and Healthy Cookbook from the Wellness Forum, you'll want to call them and get a copy. (614-841-7700).  It's full of lots of healthy vegan recipes.

I roasted 2 Italian eggplants (small), and separately sauted (in water), chopped onion, minced garlic,  mushrooms and Trader Joe's fire roasted onions and peppers.  (the local pepper crop was not good this season, too much rain.  Every pepper I bought had mold on the inside - yuck!  The TJ's frozen fire roasted peppers, on the other hand were great!).  I ran this mixture plus the eggplant thru the food processor, for a coarse chop.  I then put it all back in the saucepan and added a can of fire roasted crushed tomatoes and some nutritional yeast and let is simmer.  This was fabulous over baked potatoes.

For lunch the next day, it was equally yummy  served cold on toasted whole wheat pita with hummus.  In fact, there are enough leftovers for lunch for a few days.  Yum!!