Grilled Eggplant with Tapenade

Hello Everyone, so here I am once again thinking that you all deserve another delicious, full of nutrition recipe to try out, now take note this recipe has been everywhere on the internet, however when I prepared it I made some slight changes. now do any of you know what “TAPENADE” is? no?  well I can definitely tell you that I had no clue  decided to try it without even knowing what it meant ha ha ha 😀  The caper plant was known as tapeneï in Provençal, and the flower buds, the part of the caper used for culinary purposes, was the tapeno, which were preserved in amphora filled with olive oil since vinegar was not used at that time. The capers became mashed together in the amphoras to form a kind of pâté of crushed tapeno, the ancestor of the modern tapenade. Although capers are native to the Mediterranean, it is likely they were brought to Provence from Crete by the Phocaeans, Greeks from Asia Minor, who settled near Marseilles in the sixth century B.C.   Now that you have a piece of history lessons in cooking back to our recipe,  this delicious meal can be made in less than an hour, something that most busy people can appreciate.