Eggplant & Spinach Tapenade
1 eggplant, diced
1 onion, diced
2 red peppers, diced
3 tbsp olive oil
2-3 cups fresh baby spinach or kale, finely chopped
1 jar artichoke hearts, quartered (optional)
Celtic sea salt and freshly-ground black pepper
shredded parmigiano (optional)
Preheat oven to 375º. Place eggplant, peppers and onion on a baking sheet and toss with 2 tbsp olive oil and seasonings. In a separate baking dish, place artichoke hearts (if using) with remaining oil and seasonings. Bake both for 40 minutes.
Place eggplant mixture in blender and mix until blended but chunky. Add artichokes and blend lightly. Place in a serving dish while still hot and stir in spinach or kale to wilt. Season to taste. Garnish with imported parmigiano if desired.