Tapenade (Provençal word for capers) is a name for a dish consisting of puréed or finely-chopped olives, capers, and olive oil. It is eaten as an hors d'œuvre spread on bread or crackers. Well, that is one type of tapenade. Try this with other ingredients:
Makes 5 cups (1 kg)
Refrigerate for up to 2 weeks
or
freeze for 2 months
2 medium organic eggplant*, unpeeled, finely chopped
1 organic onion, coarsely chopped
1/2 cup (100 g) organic each: bell pepper and mushrooms, coarsely chopped
1/2 cup (100 g) pimiento-stuffed green olives
3 minced organic garlic clove
1/3 cup (80 ml) olive oil
1/4 cup (50 g) each: chopped olives, drained capers, red wine vinegar, and water
16-ounce (455 g) can organic tomato paste
1 tsp. (5 g) black pepper
1 Tbs. (15 g) chopped oregano leaves or 1 tsp. (5 g) dried
1. Combine the eggplant, onions, mushrooms, bell pepper, garlic, and oil in a saucepan.
2. Cover and simmer over medium heat for 10 minutes.
3. Add all the other ingredients.
4. Mix well and simmer, covered, for 25 minutes, stirring occasionally.
5. The eggplant should be cooked but not overly soft.
6. Spoon the tapenade into clean jars or other containers with lids.
7. Serve at room temperature.
*Choosing an eggplant:
*Choosing an eggplant:
- firm flesh
- no bruises
- glossy skin
- no blemishes
- tight skin so it "squeaks" when your rub it
- long green, not brown, steam means it was just picked
