Chunky Eggplant and Black Olive Tapenade.
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Composition for Chunky Eggplant and Black Olive Tapenade:
- You need 2 - medium eggplant, I like to use the asian ones (400-450 g or 1 lb).
- Give 1 for red onion.
- Give 2 of large tomatoes.
- Require 16 of pitted black olives.
- Prepare 2 Tbsp for capers.
- Provide 4 Tbsp for olive oil.
- Provide 1/4 cup - red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar).
- Need to taste salt & pepper.
- Require of optional: fresh parsley and basil to toss in.
Chunky Eggplant and Black Olive Tapenade how to cook:
- Cut eggplants into 1 inch rounds and toss in salt (about 2 tsp). Let sit for 20 minutes. This makes them taste less bitter. Rinse and drain..
- Prep the other ingredients while waiting for the eggplant. Depending on your preference, you can choose to leave the olives and capers whole, or chop them up a bit..
- Heat the oil in a sauce pan or frying pan on medium heat. Sauté the onions and eggplant until slightly browned and cooked through (will take several minutes).
- Remove eggplant and onion from pan..
- Add tomatoes and vinegar to the same pan. Cook for 5-6 minutes on medium heat..
- Add the olives and capers, cook a minute then season with salt and pepper..
- Toss with eggplant and onions (and herbs if using) and serve..
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