I have been making this recipe for years. My inspiration came from a local cooking school, Nothing To It Culinary Center, where I taught classes years ago. I made some changes to the recipe, but overall the recipe is quite similar and is always a crowd-pleaser. 

 

I like to serve the tapenade alongside my homemade seed crackers, crostini, or pita chips. It also goes well over grilled chicken or grilled portobello mushrooms. 

 

Yield 2 cups 

 

2 lbs. eggplant, about 2 medium-sized 

2 Tbsp olive oil

1 small yellow onion, finely chopped 

1 green bell pepper, seeded and finely chopped

1 large garlic clove, creamed

½ tsp sugar

1 - 6 oz. can of tomato paste 

½ tsp hot pepper sauce

1 tsp salt 

⅛ tsp pepper 

3 Tbsp fresh lemon juice 

 

Preheat oven to 425℉

 

Place the eggplant on a baking sheet and bake for about one hour turning halfway through until it is soft and charred. 

 

Once the eggplant is done, cut the eggplant in half lengthwise and scoop out the meat. Place the eggplant meat in a food processor and puree until smooth. 

 

In a large skillet on medium-high, heat the oil and add the onion and bell pepper and sauté until the onions begin to brown. Add the garlic and continue to sauté for one more minute. Add the eggplant puree, sugar, tomato paste, hot pepper sauce, salt, and pepper. 

 

Bring the mixture to a light simmer and frequently stir for 20 minutes. Remove from the heat and stir in the lemon juice. Serve at room temperature or cold. 

 

Just Salt It, and enjoy!