Sun-Dried Tomato & Eggplant Tapenade
SUN-DRIED TOMATO & EGGPLANT TAPENADE
Makes about 1 1/2 cup
1/2 large eggplant, unpeeled, diced & sautéed until golden
2-3 T extra-virgin olive oil
1 c sun-dried tomatoes in olive oil, packed
2 large cloves garlic, minced
3 T capers, drained
2 t Herbs de Provence
1/2 t Kosher salt or to taste
freshly ground black pepper
1 T lemon zest, finely grated
1 T lemon juice
Sauté eggplant in olive oil and set aside. Pulse remaining ingredients in a food processor to a coarse texture. Add eggplant and additional olive oil & lemon if needed. Serve with DeLoach Pinot Noir.