1 1/2 c Diced eggplant
1 1/2 c Diced zucchini
1 Red bell pepper, diced
1 ts Dried basil
1 tb Olive oil
1 1/2 c Medium salsa
1/4 c Chopped parsley
1 Clove garlic, minced

Spread eggplant, zucchini and red pepper on baking sheet. Sprinkle with
basil; drizzle with oil. Roast in oven, stirring occasionally, for about
20 minutes or until vegetables ar tender and lightly colored.

Transfer to a bowl; stir in salsa, parsley and garlic. Cover and
refrigerate. *Tip: This sauce makes a wonderful condiment for sandwiches
with cold cuts or cheese, or as a pizza topping. Will keep for 3 days in
refrigerator or 1 month in the freezer. Yield: 2 1/2 cups