Chunky Eggplant and Black Olive Tapenade

Name: Chunky Eggplant and Black Olive Tapenade
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb); 1 red onion; 2 large tomatoes; 16 pitted black olives; 2 Tbsp capers; 4 Tbsp olive oil; 1/4 cup red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar); to taste salt & pepper; optional: fresh parsley and basil to toss in

Felice @morinoko

Connecticut, United States

A refreshing summer dish that can be a stand alone dish or tossed with pasta, used to top bread, or even pizza. Usually tapenade is a thicker paste used only for spreading on bread, but this version is more like the Sicilian style caponata with sautéed chunks of eggplant tossed in a vinegary black olive, caper and tomato 'sauce' and no pureeing required. You can also mix up the black olives with green olives too.

Felice @morinoko

Connecticut, United States

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Ingredients

60 mins

4 servings

2medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
1red onion
2large tomatoes
16pitted black olives
2 Tbspcapers
4 Tbspolive oil
1/4 cupred wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar)
to tastesalt & pepper
optional: fresh parsley and basil to toss in

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Steps

60 mins

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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Felice @morinoko

on July 22, 2015 01:53

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_