Eggplant Salsa

Ingredients:

· 3 tablespoons olive oil

· 2 medium eggplants, diced

· ½ white onion, chopped

· ½ red onion, chopped

· 6 garlic cloves, minced

· 1 chipotle pepper in adobo, minced

· ½ teaspoon ground black pepper

· 1 teaspoon kosher salt

· 1-2 tablespoons preserved lemon

Directions:

1. Heat olive oil in a large skillet over medium heat. Add eggplant, onions and garlic. Saute until eggplant starts to soften, about 10 minutes.

2. Add chipotle chile, pepper and salt.

3. Cook until dark and thick and serve warm, topped with preserved lemons. Enjoy!