Easiest Way to Make Ultimate Chunky Eggplant and Black Olive Tapenade

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chunky eggplant and black olive tapenade. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chunky Eggplant and Black Olive Tapenade is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Chunky Eggplant and Black Olive Tapenade is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have chunky eggplant and black olive tapenade using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chunky Eggplant and Black Olive Tapenade:

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

Steps to make 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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