Tunisian Eggplant

1:09 PM Remy Maguire - Manifest the Best 0 Comments

I'll admit I had to look Tunsia up on the map. The ingredients screamed Meditterian but I just wasn't sure!

This was delicious. Serve as an appetizer with sliced pita bread or as an entre like i did Saturday night on a bed of soft and crisy polenta.

1 cup olive oil (or more, as needed)
1 medium onion, finely chopped
2-3 medium cloves garlic, minced
1 tsp. salt (or more to taste)
1 large eggplant (peeling optional), cut into 1 inch cubes
3 Tbs. tomato paste
1 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)

Pinches of dried tarragon, basil, and/or oregano
Heat the olive oil in a large skillet. Add the onion, garlic, and salt, and saute 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 (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 Tbs. 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 the seasonings, adding the herbs if desired. Cover tightly and chill. Serve cold or at room temperature.

From Mollie Katzen, author of The Moosewood Cookbook