Eggplant Salsa

For those of you who have been following me on Patchwork Times, you're probably cringing at the thought of another Eggplant Salsa post. Yes, I'll admit that I a so in love with this recipe. When I make the recipe, I triple it and I've made it 5 times this year so I have about 50 pints of it to get me through the year. 

I used two boneless, skinless chicken breasts, sliced them lengthwise into three pieces (I don't like huge, thick chicken breasts!), then sliced those into "slivers. Those were seasoned with salt, pepper, and Cajun RedHead (my favorite Cajun spice). They will mail order. They are in my hometown but they do not know me. Not affiliated in any way but they say they have almost 50% less sodium than other brands. If you've tried a Cajun spice before and thought it was too salty, Cajun RedHead is NOT too salty. I always add extra salt and we are not heavy salt users. OK . . so much for the promotion . . 

Once the chicken was sauteed til it was almost done, I added one 8 oz. package of mushrooms that I sliced, one jalapeno pepper that I seeded and sliced, sauteed those, then added about 1/2 cup of white wine (the kind in the box - nothing fancy around here). Near the end, I added a handful of sliced fresh basil.

We had this dish over cooked, hulled barley, which has less net carbs than does white or brown rice. We also had black beans that I had canned a while back.

Until recently, I would not eat Feta cheese. Didn't like it at all. Vince loves it and we bought some about a year ago at Sam's Club and that Feta is my very favorite cheese. I eat it on everything. 

Several times a year, I will go on a bean canning binge. I'll can five or six pints each of black beans, garbanzo beans/chickpeas, pinto beans, small red beans, great northern beans, cannellini beans and Lima beans. I don't like black eyed peas and Vince doesn't like kidney beans so I don't can those. I will usually can 12 jars of cannellini beans because those are both of our favorites. I usually try to can 5 or 6 dozen pint jars over several days. We eat beans almost every day but not EVERY day so the canned beans will last us three to four months. As soon as the garden canning is done, I'll get busy canning beans to restock those shelves.