Finely chop the onion.

Mince the garlic.

Cut the eggplant into 1-inch cubes (peeling optional).

In a large skillet, sauté the onion and garlic in olive oil with salt over medium heat until the onion is soft and translucent (5 to 8 minutes).

Add the eggplant cubes to the skillet, stir to combine, and cover.

Cook the eggplant until it is very well done (15 to 20 minutes), stirring occasionally, and adding small amounts of additional oil (1 tablespoon at a time) to prevent sticking.

Stir in the tomato paste and red wine vinegar.

Heat the mixture to a boiling point.

Add the pitted green olives to the skillet.

Remove the skillet from the heat.

Drain the marinated artichoke hearts and cut each piece into 2 or 3 smaller pieces.

Stir the artichoke hearts into the eggplant mixture.

Allow the appetizer to cool to room temperature.

Taste the appetizer and adjust seasonings, adding dried tarragon, basil, and/or oregano (optional) if desired.

Cover the appetizer tightly and chill in the refrigerator for at least 1 hour before serving.

Serve the Tunisian eggplant appetizer cold or at room temperature.