Tunisian Eggplant on Anything

Some things go with eveything. The color black, for example, hummus, pesto.

Here's another for the list: tunisian eggplant, which consists of small eggplant chunks cooked with onions in tomato paste and red wine vinegar, then tossed with olives and marinated artichoke hearts. Serve it as hours'devours on endive leaves or crackers, or for a main course over pasta or rice, or in a sandwhich with melted provolone. I could go on.

Our recipe is a minimally-adapted version of one we found in Alex's new vegetarian cookbook, The Vegetable Dishes I Can't Live Without, by Molly Katzen. It's simple and delicious. Unbelievably versatile.

2 tbsp olive oil
1 1/2 cups onion, minced
1 1/2 lbs eggplant, cut into 1/2 inch cubes
1/2 tsp salt
1 tsp garlic, minced
2 tbsp tomato paste
1/4 cup red wine vinegar
1 cup green olives, pitted chopped
1 small jar (6 oz) marinated artichokes, coarsely chopped
1 tsp basil
1 tsp oregano
more salt, pepper to taste

Heat the olive oil. Add onions and cook for 5-8 minutes until soft. Stir in eggplant, salt and garlic, cover the pan and cook for 15 minutes, or until eggplant is very soft. Add small abouts of water by the tbsp if eggplant appears to stick. Stir in tomato paste,vinegar, basil and oregano, and cook for another 5 minutes. Remove from heat (do not let boil for more than a few seconds) and add olives and artichokes. Season and serve at any temperature on anything.