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Eggplant Tapenade

Most eggplant tapenades are olive-based, but no olives here


2 medium yellow onions, small dice
3-4 small to medium eggplants, peeled, ¼” dice (you should have similar amounts of onion and eggplant – maybe slightly more eggplant. Smaller dice is better – less likely to fall off your bread!)
3-4 Tbsp olive oil
1 Tbs chopped capers, chopped (optional)
¼ cup currants (or raisins, if no currants)
1-2 Tbs sherry or red wine vinegar
A pinch each of ground cumin and coriander
Salt & pepper to taste


  1. Sauté onions in 1 T olive oil over low heat until translucent, salting lightly and stirring occasionally as they cook (do not brown.)
  2. When onions are soft, add currants and capers (optional); cook a few minutes more. Add vinegar, stir and decant mixture to a bowl.
  3. Wipe out pan, return to medium to medium-high heat.
  4. Sauté eggplant in 2-3 T olive oil over medium to medium-high heat, salting while cooking and stirring often, until golden and fully tender. (Chewy eggplant is icky.) Remove from heat.
  5. Add pepper and spices and combine with onion mixture. Adjust seasoning to taste.
  6. Serve warm or room temp with toasted, thinly-sliced, crusty bread.