Eggplant, Sundried Tomato and Olive Tapenade
Such great flavours in this vegetarian (vegan too) dip/spread. It will easily last a week in the fridge, or make a batch and freeze it.
1 Medium Eggplant, sliced
12 Sundried tomatoes, drained and chopped
1 Large Onion, quartered
1 Red Capsicum
12 Kalamata olives, pitted
1 Teaspoon finely chopped Chillies
Extra virgin olive oil
2 Tablespoons Parsley, chopped
2 Tablespoons White wine vinegar
Black pepper and Salt
2 Tablespoons extra of Extra virgin olive oil
1 Tablespoon Garlic, finely chopped
Heat oven to 180-190 C.
Place the eggplant slices, onion quarters and the whole capsicum on an oiled baking tray. Drizzle with olive oil.
Bake for approximately 20 minutes until the capsicum looks blistered and the eggplant cooked.
Throw a tea towel over the capsicum and leave for 5 minutes. Once it has cooled down a bit, peel the skin from the capsicum.
Remove the stalk and seeds too and place all the flesh in a food processor. (You could also do all the chopping by hand.) Throw in the onion, eggplant, garlic, chilli, parsley, sundried tomatoes and olives.
Process until chopped but still a bit chunky rather than a smooth paste. Add salt and pepper to taste. Add the extra 2 Tablespoons olive oil and the white wine vinegar.
Process again briefly to combine all the ingredients.
Serve at room temperature with crackers, on bread or however you like!