There are several resources of info on cooking. Some information is tailored towards experienced chefs and also not for the typical individual. It can be perplexing to wade through all of the readily available info. The good news is, this Chunky Eggplant and Black Olive Tapenade recipe is easy to do and will offer you some great suggestions. They will certainly work for anyone, even an amateur.

Chunky Eggplant and Black Olive Tapenade

To make Chunky Eggplant and Black Olive Tapenade you need 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chunky Eggplant and Black Olive Tapenade :

You need medium eggplant, I like to use the asian ones (400-450 g or 1 lb).

Prepare red onion.

Use large tomatoes.

You need pitted black olives.

You need to prepare capers.

Prepare olive oil.

You need to prepare red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar).

You need to prepare salt & pepper.

You need to prepare optional: fresh parsley and basil to toss in.

Short Tips:

If a recipe says to use a certain sort of pan, then use that pan. If you merely own one nonstick pan, the best tip we will offer you is to wait for a good sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron pan. Additionally its sensible idea to exchange cheap nonstick pans each few years, as the coating can wear down over the years.

instructions :Chunky Eggplant and Black Olive Tapenade

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..

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..

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).

Remove eggplant and onion from pan..

Add tomatoes and vinegar to the same pan. Cook for 5-6 minutes on medium heat..

Add the olives and capers, cook a minute then season with salt and pepper..

Toss with eggplant and onions (and herbs if using) and serve..

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