Ingredients
2 cups Eggplant, peeled and diced
2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
1 large tomato, diced
6 slices Genoa salami cut into strips
1 teaspoon dried oregano
1/4 cup olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
Preparation
Combine all ingredients, mixing well. Refrierate for 24-48 hours. Saute mixture in a large saute pan over medium low heat for 20-30 minutes. Serve with Crusty Italian bread. 4 Servings
