Eggplant Tapanade | Peggy Lampman's dinnerFeed

Recipe: Eggplant Tapanade

2 globe eggplants, about 1 pound each, striped with a vegetable peeler then cut into 1/2 -inch thick slices
1/4 cut extra virgin olive oil
1 1/2 cups chopped yellow onion, a sweet varietal if available
1 heaping teaspoon minced garlic
1 cup roasted red bell peppers, chopped (1, 8 ounce jar, drained)
2 tablespoons rinsed capers
1 tablespoon plus 1 teaspoon red wine vinegar
1/4 packed cup chopped pitted Nicoise or Kalamata olives
2/3 cup loosely packed torn basil
1/2 cup toasted pine nuts, optional

Lay eggplant over paper towels and lightly sprinkle one side with kosher salt. Let sit 30-60 minutes. (This tenderizes the eggplant and makes it less bitter. With some eggplant varietals this step is not necessary.)
Cut eggplant into 1/2-inch pieces. Heat oil over medium heat. Saute eggplant and onion until very tender, occasionally stirring, about 20 minutes. In last five minutes of cooking, stir in garlic and red peppers.
Remove from heat and stir in capers, red wine vinegar, and olives. Mixture may be refrigerated up to 24 hours, at this point, before serving. When ready to serve, stir in basil and pine nuts, if using. Best served at room temperature.

Time to let eggplant drain: 30-60- minutes

Active Time: 30 minutes

Number of servings (yield): 4 cups, which serves a good-sized group