Tunisian Eggplant

By bakers_delight85

A great appetizer, scooped up with endive or other vegetables or spread on crackers, this recipe can also be used as a relish on top of any grilled tofu, chicken, or fish. It even goes well tossed with hot pasta.

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 1/2 cups minced onion
• 1 1/2 pounds eggplant, cut into 1/2-inch cubes
• 1/2 tsp. salt (possibly more, to taste)
• 1 tsp. minced or crushed garlic
• 3 Tbsp. tomato paste
• 1/4 cup red wine vinegar
• 1 cup pitted green olives, chopped
• 1 small jar (6 ounces) marinated artichoke hearts
• Pinches of dried tarragon, basil and oregano, to taste
• Freshly ground black pepper, to taste

Preparation

Step 1

Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onions and saute for 5 to 8 minutes, or until soft and translucent.
Stir in the eggplant, salt and garlic, then cover the pan. Reduce the heat to medium-low and cook until the eggplant is very soft (about 15 minutes). Add small amounts of water, a Tbsp. at a time, if the eggplant appears to be sticking.
Stir in the tomato paste and vinegar, and heat just to boiling. Remove from the heat right away and stir in the olives.
Drain the artichoke hearts, discarding the liquid. Cut each piece into 2 to 3 smaller pieces. Stir these into the mixture, then allow it all to cool to room temperature.
Add the dried herbs and black pepper to taste. Serve at room temperature or cold.