Tunisian Eggplant

Ingredients

 * 1/4 cup olive oil
 * 1 medium or large onion, finely chopped
 * 2-3 garlic cloves
 * 1 large eggplant cut into 1 inch cubes
 * 3 tsp tomato paste
 * 1/4 cup red wine vinegar
 * 1 cup small pitted green olives (optional)
 * 1 jar marinated artichokes, drained and cut into pieces.
 * Pinch dried tarragon
 * Pinch dried basil
 * Pinch dried oregano
 * Salt

Steps
Heat olive oil in large skillet. Add onion, garlic and salt. Cook for 8-10 minutes. Stir in eggplant and cover. Cook until very well done (about 15 minutes). Add small amounts of oil if necessary to prevent sticking. Stir in tomato paste and vinegar; heat to boiling. Add olives and remove from heat. Add artichokes and cool to room temperature. Adjust seasonings to taste. Cover and chill. Serve cold or at room temperature.