Eggplant Tapenade

(8 votes)

2 pounds eggplant
4 tablespoons olive oil
1 cup white onion, chopped
1/2 cup green pepper, seeded, deveined and chopped
1 teaspoon garlic, creamed
1/2 teaspoon sugar
1- 6 ounce can tomato paste
1/4 teaspoon tabasco
2 teaspoons sea salt
fresh ground pepper
2 tbs lemon juice

Preheat oven to 425° F. Bake the eggplant, turning often, until soft and its skin is charred, about one hour.

In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté for 3 minutes. Add green pepper and garlic to the pan and sauté about 5 minutes. Cut off the stem of the eggplant, cut the eggplant in half, and scoop out the inside. Place the eggplant in a food processor or blender. Puree until smooth. Place the puree in skillet with the onion mixture and add the sugar, tomato paste, Tabasco, sea salt, and ground pepper. Stir to combine.

Bring this mixture to a boil, lower the heat, cover, and then simmer for one hour. Remove lid and add lemon juice. Chill and serve.

Serves 8.


Crowd pleaser. We make a double amount as an appetizer for 24. We served it with toasted garlic/olive-oil rounds of baguette. Ate every bit! Were asked for the recipe by four other people.
Jim, dallas, texas

De-lish! But an important note of warning! My eggplant EXPLODED in the oven when I squeezed it to see if it was soft enough! Yikes! Be sure you have a 2 lb. eggplant and poke it with a knife before baking!
Anonymous, Location not stated.

My son made this for an appetizer for his dad's birthday. It was delicious!!
Anonymous, Location not stated.

WOW !!! Absolutely delicious. I didn't have any peppers ( called capsicums downunder) but it was still absolutely fantastic. I love to cook and this one is a WINNER.

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