Tunisian Eggplant Appetizer
- 1 medium onion, finely chopped
- 2 to 3 cloves garlic, minced
- 1/4 c. olive oil (or more as needed)
- 1/2 t. salt (or more to taste)
- 1 large eggplant (peeling optional) cut into 1 inch cubes
- 3 T. tomato paste
- 1/4 c. red wine vinegar
- 1 c. small pitted green olives
- 1 small jar (6 oz.) marinated artichoke hearts (drained, each piece cut into 2 or 3 pieces)
- Pinches of dried tarragon, basic, and/or oregano optional)
- 1. In a large skillet, saute onion and garlic in olive oil with salt over medium heat until onion is soft and translucent (5 to 8 minutes).
- 2. Add eggplant cubes, stir, and cover. Cook until eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 T. at a time to prevent sticking.
- 3. Stir in tomato paste and vinegar, and heat to boiling point. Add olves and remove from heat.
- 4. Stir in artichoke hearts, then cool to room temperature. Taste to adjust seasonings, adding option hers, if desired.
- 5. Cover tightly and chill. Serve cold or at room temperature.
onion, garlic, olive oil, salt, peeling, tomato paste, red wine vinegar, green olives, hearts, tarragon
Taken from www.epicurious.com/recipes/member/views/tunisian-eggplant-appetizer-50067711 (may not work)