Tunisian Eggplant

Ingredients

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

Steps
Heat olive oil in large skillet. Add onion, garlic, salt. Cook for 8-10 minutes. Add eggplant cubes, stir 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 and heat to boiling. Add olives and remove from heat. Add artichokes and cool to room temperature. Taste to adjust seasonings. Cover and chill. Serve cold or room temperature.

Source: Still Life with Menu by Mollie Katzen