Spicy Sweet Potato: Eggplant & Bell Pepper Tapenade

Eggplant & Bell Pepper Tapenade is a versatile topping comprised of Mediterranean flavors ranging from olives to roasted eggplant to fresh basil. Based on this recipe from Fat Free Vegan, the versatile recipe can be used a spread, dip, topping or anything in between. Try it as a topping for grilled fish, as a spread for a vegetable panini, or a dip for toasted gluten free bread. No matter how you use it, this twist on the traditional tapenade will add an explosion of exquisite flavor to any dish.

Eggplant & Bell Pepper Tapenade
Gluten Free
Makes approximately 1.5 cups {Six 1/4 Cup Servings}
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Ingredients--
1 (7-8 ounce) Italian eggplant (or substitute with a regular eggplant)
1 (12 ounce) jar roasted bell peppers
5-6 kalamata olives, pitted
1 tablespoon capers
1 tablespoon red wine vinegar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
dash of cayenne, optional
1 tablespoon fresh basil
Salt & Pepper, to taste

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

2. Cut off top and bottom stem of eggplant, then cut eggplant in half lengthwise. Place eggplant flesh side up on prepared baking sheet and spray with a layer of olive oil spray. Season with salt and pepper then flip eggplant over so that flesh side is facing down. Spray skin-side of eggplant with nonstick spray.

3 . Roast eggplant 38-42 minutes, or until very tender when pricked with a fork. Remove eggplant from oven and set aside for a few minutes until cool enough to handle.

4. Once the eggplant has cooled slightly, use a large spoon to scoop out eggplant flesh into the base of a food process. Discard the eggplant skin,

5. Drain roasted peppers and pat dry with paper towels. Add peppers to food processor.

6. Add olives, capers, red wine vinegar, marjoram, thyme, and cayenne to food processor. Pulse mixture until all ingredients are chopped and mixture looks like a chunky sauce (it shouldn't be completely smooth).