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Simple Step to Producing Delicious Chunky Eggplant and Black Olive Tapenade

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Chunky Eggplant and Black Olive Tapenade

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Below are the ingridients that are needed to prepare a delicious Chunky Eggplant and Black Olive Tapenade:

  1. You need 2 of medium eggplant, I like to use the asian ones (400-450 g or 1 lb).
  2. Use 1 of red onion.
  3. Prepare 2 of large tomatoes.
  4. You need 16 of pitted black olives.
  5. Get 2 Tbsp of capers.
  6. Prepare 4 Tbsp of olive oil.
  7. You need 1/4 cup of red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar).
  8. Take to taste of salt & pepper.
  9. Use of optional: fresh parsley and basil to toss in.

Ready with the ingridients? Here are the instructions on cooking Chunky Eggplant and Black Olive Tapenade:

  1. 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..
  2. 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..
  3. 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).
  4. Remove eggplant and onion from pan..
  5. Add tomatoes and vinegar to the same pan. Cook for 5-6 minutes on medium heat..
  6. Add the olives and capers, cook a minute then season with salt and pepper..
  7. Toss with eggplant and onions (and herbs if using) and serve..

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