Creole Salsa Red Pepper, peeled, seeded and diced 1 small stalk celery, chopped 2 Jalapeno Peppers, seeds removed and minced 1 - 2 cloves Garlic, minced 1 Bay Leaf 1 sprig Thyme, fresh or 1 teaspoon dried Pinch Salt 1 tsp.Tabasco Sauce, or to taste 3/4 cup 1/4 cup Water 1 1/2 cups Virgin Olive Oil Eggplant, peeled and diced 3 Plum tomatoes diced 1 tsp. Green Onions, green ends removed, sliced lengthwise Thyme, fresh and minced Extra-Virgin Olive Oil Place the red pepper, celery, chilies, garlic, herbs, salt, Tabasco and water in a saucepan and cook, uncovered, over medium-high heat for about 10 minutes, or until the water evaporates. Remove from the heat, discard the bay leaf and thyme, transfer to a mixing bowl, and allow to cool. Heat the 1/4 cup virgin olive oil in a large skillet and saute the eggplant over medium heat until tender, about 5 or 6 minutes. Transfer to the mixing bowl. Add the tomatoes, scallions, thyme, and extra-virgin olive oil, and thoroughly combine. Add 1/2 cup dice cooked Andouille sausage. From: "Anna Free" Newsgroups: rec.food.recipes Date: 14 Jun 2000 04:44:14 -0600