Don’t you just love vegetables that are exuberant? I’m talking about those that produce, and produce, and produce in the garden. Tomatoes! Zucchini! Eggplant, so much eggplant! One of my favorite recipes for using all that eggplant is this easy tapenade.
- Category: Appetizer
- 1 medium eggplant, unpeeled and finely chopped
- 1 large yellow onion, coarsely chopped
- 1/2 cup coarsely chopped mushrooms
- 1/2 cup chopped green bell pepper
- 3 garlic cloves, minced
- 1/3 cup vegetable oil
- 1/2 cup chopped pimiento-stuffed green olives
- 1/4 cup chopped ripe olives
- 1/4 cup small capers, drained
- 1 6-ounce can tomato paste
- 1/4 cup water
- 1/2 cup red wine vinegar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
- Combine the eggplant, onions, mushrooms, bell pepper, garlic and oil in a large saucepan. Cover, and simmer over medium heat for ten minutes. Add the remaining ingredients. Mix well and simmer, covered for 25 minutes, stirring occasionally. The eggplant should be cooked but not overly soft.
- Spoon the tapenade into clean jars or other containers with lids. Refrigerate for up to two weeks of freeze up to two months. Serve it at room temperature with a selection of your favorite crackers.