Ingredients

1 medium onion, finely chopped

2 to 3 cloves garlic, minced

1/4 c. olive oil (or more as needed)

1/2 t. salt (or more to taste)

1 large eggplant (peeling optional) cut into 1 inch cubes

3 T. tomato paste

1/4 c. red wine vinegar

1 c. small pitted green olives

1 small jar (6 oz.) marinated artichoke hearts (drained, each piece cut into 2 or 3 pieces)

Pinches of dried tarragon, basic, and/or oregano optional)

Preparation

  1. In a large skillet, saute onion and garlic in olive oil with salt over medium heat until onion is soft and translucent (5 to 8 minutes).
  2. Add eggplant cubes, stir, and cover. Cook until eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 T. at a time to prevent sticking.
  3. Stir in tomato paste and vinegar, and heat to boiling point. Add olves and remove from heat.
  4. Stir in artichoke hearts, then cool to room temperature. Taste to adjust seasonings, adding option hers, if desired.
  5. Cover tightly and chill. Serve cold or at room temperature.