Cubed Eggplant Sautéed, Tunisian Eggplant - Recipe - Stoneledge Farm - Leeds, NY

Name: Cubed Eggplant Sautéed, Tunisian Eggplant - Recipe - Stoneledge Farm - Leeds, NY
Ingredients: 1/4 cup olive oil (or more, as needed); ?1 medium-sized onion, finely chopped; ?2 to 3 medium-sized cloves garlic, minced; ?1/2 teaspoon salt (or more, to taste); ?1 large eggplant (peeling optional), cut into 1-inch cubes; 3 tablespoons tomato paste; ?1/4 cup red wine vinegar; ?1 cup small pitted green olives; ?1 small jar (6 ounce) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces); pinches of dried tarragon, basil and/or oregano (optional)

www.stoneledge.farm

Recipes shared from our Community Supported Agriculture (CSA) members using farm fresh goods available at our CSA's.

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Ingredients

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