Roasted Eggplant Tapenade and Pasta Sauce
http://glutenfreegoddess.blogspot.com/2007/09/roasted-eggplant-tap...
- 2 smallish eggplants- you know, just right, not too big (or you'll be eating tapenade for breakfast lunch and dinner)
- Sea salt
- 1/2 red onion
- 5 cloves of garlic (what can I say?)
- 4 plum or Roma tomatoes
- Extra virgin olive oil
- Balsamic vinegar- or use lemon juice if you like
- Dried or fresh Italian herbs- oregano, thyme, marjoram, basil, parsley
- 1/2 cup ripe olives
- 1-2 teaspoon agave nectar
- 1 heaping tablespoon capers
- 1 tablespoon or so chopped fresh parsley, for serving
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Eggplants- you know, smallish (2)
- Garlic (5 cloves)
- Italian herbs- oregano, Dried or fresh (1)
- Parsley, fresh (1 tablespoon)
- Plum or roma tomatoes (4)
- Red onion (1/2)
- Condiments
- Capers (1 heaping tablespoon)
- Ripe olives (1/2 cup)
- Cooking & Baking
- Agave nectar (1 teaspoon)
- Olive oil, Extra virgin (1)
- Sea salt (1)
- Drinks
- Balsamic vinegar- or use lemon juice if you like (1)
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Published October 10, 2009 (3 years ago).
4 people saved this recipe.
