Tunisian Eggplant Appetizer
This is a South Mediterranean version of caponata, the famous Italian eggplant salad. I often double the recipe if we make it for a party, so we have leftovers at home.Thanks to Christine for the delicious recipe. Serve with pita bread (whole wheat, lightly toasted if desired) or pita chips or baguette.
1 medium onion, finely chopped
2 medium cloves garlic, minced
1/2 tsp salt
1 large eggplant, cut into 1 inch cubes
3 T tomato paste
1/4 cup red wine vinegar
1 cup small pitted green olives
1 small jar (6 ounces) marinated artichoke hearts, (drained, each piece cut into 2 or 3 smaller pieces)
1/4 cup toasted pinenuts
2. 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 tablespoon at a time, if needed to prevent sticking.
3. Stir in tomato paste and vinegar, and heat to the boiling point. Add the olives (cut in half, if you prefer smaller bits) and remove from heat.
4. Stir in the artichoke hearts, then cool to room temperature.
5. Toast the pinenuts lightly, and mix in, optionally leaving a few to sprinkle on top.
6. Cover tightly and chill. Serve cold or at room temperature.
Ingredients
1/4 cup olive oil (or more, as needed)1 medium onion, finely chopped
2 medium cloves garlic, minced
1/2 tsp salt
1 large eggplant, cut into 1 inch cubes
3 T tomato paste
1/4 cup red wine vinegar
1 cup small pitted green olives
1 small jar (6 ounces) marinated artichoke hearts, (drained, each piece cut into 2 or 3 smaller pieces)
1/4 cup toasted pinenuts
Instructions
1. 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).2. 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 tablespoon at a time, if needed to prevent sticking.
3. Stir in tomato paste and vinegar, and heat to the boiling point. Add the olives (cut in half, if you prefer smaller bits) and remove from heat.
4. Stir in the artichoke hearts, then cool to room temperature.
5. Toast the pinenuts lightly, and mix in, optionally leaving a few to sprinkle on top.
6. Cover tightly and chill. Serve cold or at room temperature.
