Chunky Eggplant and Black Olive Tapenade

Ingredients of Chunky Eggplant and Black Olive Tapenade

1. It's 2 of medium eggplant, I like to use the asian ones (400-450 g or 1 lb).
2. Prepare 1 of red onion.
3. Prepare 2 of large tomatoes.
4. You need 16 of pitted black olives.
5. You need 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. It's to taste of salt & pepper.
9. Prepare of optional: fresh parsley and basil to toss in.

Chunky Eggplant and Black Olive Tapenade step by step

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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