Tunisian Eggplant Appetizer
Beth

Prep time: about 40 minutes - can be made 3 or 4 days ahead - Appetizer for 6

I don't know where this came from, but I found it on my computer and it looks great.

1/4 cup olive oil (or more, as needed)
1 medium onion, finely chopped
2 to 3 medium garlic cloves, minced
1/2 teaspoon salt (or more, to taste)
1 large eggplant (peeling optional), cut into 1-inch cubes
3 tablespoons tomato paste
1/4 cup red wine vinegar

 1 cup small pitted green olives (no pimentos)
1 small jar (6 ozs.) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces)
pinches of dried tarragon, basil and/or oregano (optional)

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