Yum! A slideshow of delectable cupcakes...mmm...
Yesterday I made one of my favorite eggplant recipes, Tunisian Eggplant Dip, which my friend Susan shared with me. She makes it as an appetizer for Thanksgiving dinner, but I think it's delicious all the time!
...Tunisian Eggplant Dip...
1 medium onion, diced (cutting onions hurts my eyes, so I use the food processor)
1 or 2 cloves garlic, minced
1/2 t salt, or more to taste
1/4 C olive oil
1 large eggplant, cut into 1-inch cubes (I usually peel it)
3 T tomato paste
1/4 C red wine vinegar
6 oz marinated artichoke hearts
1 C small green olives (I pit them by whacking with the side of a knife blade)
Pinches of dried basil or oregano, to taste
Cook the onion, garlic, and salt in the olive oil over medium heat until soft and translucent (about 3 to 5 minutes), stirring often.
Add the eggplant and cover. Cook until soft (about 15 minutes), stirring occasionally. If the eggplant sticks to the pan, add 1 T olive oil.
When the eggplant is soft, add the tomato paste and red wine vinegar and bring to simmer.
Add the artichoke hearts and turn off heat.
Add olives and dried herbs, if desired.
Serve at room temperature with pita triangles.