Tunisian Eggplant

Ingredients:

• 1 tablespoon olive oil (more, if needed)
• 3 tablespoons tomato paste 
• 1 medium-size onion, finely chopped
• 1/4 cup red wine vinegar 
• 5 cloves garlic, minced
• 1 cup small pitted green olives 
• 1/2 teaspoon salt
• 1 small jar (6 ounces) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces) 
• 1 large eggplant (peeling optional), cut into1/2-inch cubes
• Pinches of dried basil and/or oregano (to taste) 

Directions:

1. Saute the onion, garlic and olive oil in a pan that has a lid. Gently stir the mixture together to coat evenly, over medium to medium-low burner for 3-5 minutes.
2. Add the chopped eggplant, stir to mix ingredients and continue cooking for 15-20 minutes, covered. Stir occasionally (by keeping the lid on the pot, it should not be necessary to add any more oil or liquid).
3. When eggplant is soft (cooked through), add the tomato paste and red wine vinegar, stir, bring to a boil, then remove from burner.
4. Add the drained artichokes and green olives. Blend all ingredients well by gently mixing. Serve cold or at room temperature (on crisped pita rounds or whole grain crackers).

Makes 6 1/2 cup servings. Each serving provides about 125 calories, 3 g protein, 7 g fat (1 g sat), 15 g carbohydrates, 5 g fiber, 700 mg sodium, 330 mg potassium, and 40 mg calcium.

Adapted from a recipe by Mollie Katzen, published in Hope's Edge (Francis Moore-Lappe & Anna Lappe, 2002).