Easiest Way to Prepare Perfect Chunky Eggplant and Black Olive Tapenade

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Any-night-of-the-week Chunky Eggplant and Black Olive Tapenade . It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chunky Eggplant and Black Olive Tapenade , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chunky Eggplant and Black Olive Tapenade delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chunky Eggplant and Black Olive Tapenade is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chunky Eggplant and Black Olive Tapenade estimated approx 60 mins.

To get started with this recipe, we must first prepare a few components. You can cook Chunky Eggplant and Black Olive Tapenade using 9 ingredients and 7 steps. Here is how you cook that.

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.

Ingredients and spices that need to be Prepare to make Chunky Eggplant and Black Olive Tapenade :

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

Instructions to make 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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