France: Tapenade D' Aubergine...Eggplant Tapenade

 A tapenade is a delicious french paste. There are endless variations to the basic ingredients of black olives, capers and olive oil. This recipe comes from a wonderful cookbook "The Bistros, Brasseries and Wine Bars of Paris" and it is one I go back to often because it is just soooo good! Make it for a get-together and serve it with fresh sliced baguettes or keep it on hand and spread it on your sandwiches instead of butter or mayonnaise....give it a try!

Ingredients:

1 large eggplant
olive oil
salt
1/2 cup oil packed sundried tomatoes, coarsly chopped
1/2 cup coarsely chopped pitted black olives
2 tsps drained capers
1/4 tsp or more piment d'Espelette or other hot chili powder
freshly ground black pepper

Directions:
-preheat oven to 375F
-peel eggplant and slice into 1/2 inch rounds
-brush rounds on both sides with olive oil and sprinkle with salt
-arrange rounds in a single layer on a baking sheet and bake about 30-40 minutes or until soft
-place the eggplant in a food processor, add the sundried tomatoes, olives, capers, 1/3 cup olive oil, piment or hot pepper and some freshly ground pepper to your liking
-puree to a paste, about 30 seconds 
-serve with baguette slices or crackers as an appetizer/hors d'oeuvre or store in fridge and use as a sandwich spread

*will keep refrigerated for at least a week
*makes 2 cups

*from the book "The Bistros, Brasseries and Wine Bars of Paris" by Daniel Young