Can be served as a main course accompanied by wedges of pita or Italian bread.

1 med. sized onion, finely chopped
2 to 3 cloves garlic, minced
1/4 c. olive oil, as needed
1/2 tsp. salt
1 lg. eggplant (peeling opt.), cut into 1 inch cubes
3 to 4 tbsp. tomato paste
1/4 c. red wine vinegar
Approx. 1/2 c. each pitted green & black olives (process 2 to 3 pulses)
1 sm. jar marinated artichoke hearts, drained, each piece cut into 2 to 3 smaller pieces
Pinches of dried tarragon, basil and (or) oregano (opt.)
Approx. 2 tbsp. sm. capers

1. In a large skillet saute the onion and garlic in olive oil and salt until onion is soft and translucent.

2. Add eggplant, stir and cover. Cook until very well done (15 to 20 minutes), stirring occasionally. Add small amounts of oil as needed to avoid sticking.

3. Stir in paste and vinegar and heat to boiling point. Add olives and capers and remove from heat.

4. Stir in artichoke hearts, then cool to room temperature. Taste to adjust seasonings, adding herbs if desired.

5. Cover tightly and chill. Serve cold or at room temperature. Serves 4 to 6.