Eggplant Salsa

I understand that I have posted only noodles so far, so heres something different.

My mother introduced this recipe to me the other day. I came home to a bowl of what only could be described as Eggplant Salsa and had me try a spoonful on a slice of bread. After possibly our 20^th bite later we were still amazed at how surprisingly tasty it was. But then again, I am biased toward anything with a vinegar/sweet taste such as ketchup. You be the judge! Also, there didn’t seem to be a name for this recipe, and so I ended up calling it eggplant salsa because of the way it looked. BTW, my mother will kill me if she knew I was sharing this online. keke.

Eggplant Salsa
30 min, Serves 8

2 Chinese eggplants
2 celery stalks
2 cups parsley
3 bell peppers (yellow, green, red)
1 cup dill
2 cups cilantro
½ onion

1 cup brown rice vinegar
1 tablespoon freshly minced garlic
1 cup ketchup

1 loaf French bread*

1. Cut eggplants into ½ in rounds. Heat frying pan to medium high. Add 2-3 tablespoon of vegetable oil and add eggplant. Lower heat to medium and cook until soft and slightly transparent (about 15-20 min). Add oil if necessary, as the eggplant will absorb a lot of it. Break eggplant rounds into smaller pieces as it begins to cook so speed up the cooking process.
2. Finely dice and chop the vegetables, adding them into a medium sized container. Add eggplant to the vegetable mix.
3. Add vinegar, garlic and ketchup into the container and carefully toss ingredients.
4. Add more ketchup to sweeten or vinegar to add sour according to your preference.
5. Spread mix on a slice of bread (preferably flavored plain).

*Any type of bread that has a firm crust like French bread will work. Crackers would work too but they do not soak the flavors as good as bread does.