Recipe by Carrie Hirsch
Roasting vegetables takes out some of the moisture and really brings out the intensity of their flavors. This easy recipe, a medley of chopped vegetables, fresh herbs, olive oil and spices are all available here in the Lowcountry and will transport you to Provence without a plane ticket. Serves 6 as a side dish.
- 2 medium eggplants, end trimmed, unpeeled, cut into 3/4” cubes
- 1/4 cup extra-virgin olive oil
- 2 large ripe organic heirloom or ugly tomatoes, coarsely chopped
- Black pepper
- Fresh herbs, chopped (rosemary, basil, thyme or oregano or a combination)
- 3/4 cup kalamata olives, pits removed
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- Preheat oven to 350 degrees. Arrange eggplant cubes on a foil-lined lipped baking sheet, then drizzle with olive oil. Roast for 15 minutes, then turn once and roast an additional 15-20 minutes or until lightly browned and tender.
- Make the tapenade: In a small bowl, stir together ingredients.
- Arrange half the eggplant cubes on the bottom of a 2-quart serving dish. Dot with half the tapenade. Sprinkle with half the chopped tomatoes, then pepper lightly. Repeat the layer then sprinkle with fresh herbs. Ready to serve!