1 large Eggplant (peeling optional), cut into 1 inch cubes
3 tablespoons Tomato Paste
1/4 cup Red Wine Vinegar
1 cup small pitted Green Olives
1 small jar (6 oz.) marinated Artichoke Hearts (drained, each piece cut into 2 or 3 smaller pieces)
Opt- Pinches of dried Tarragon, Basil, and/or Oregano
Instructions
In a large skillet, sauté the onion and garlic in olive oil with salt over medium heat until the onion is soft and translucent (5 to 8 minutes).
Add the eggplant cubes, stir, and cover. Cook until the eggplant is very well done about 15 to 20 minutes, stirring occasionally. Add small amounts of additional oil, 1 tablespoon at a time, if needed to prevent sticking. Stir in tomato paste and vinegar, and heat to the boiling point. Add the olives and remove from heat.
Stir in the artichoke hearts, then cool to room temperature. Taste to adjust seasonings, adding the optional herbs, if desired.
Cover tightly and chill. Serve cold or at room temperature.
This appetizer can be served accompanied by wedges of pita bread. It keeps beautifully, so you can make it three or four days ahead of time. I have also frozen any left over and thawed it when needed.
Originally Submitted
1/18/2016
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