Eggplant Tapenade

Eggplant Tapenade


  • 3 cups chopped eggplant
  • 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
  • 1 (6 oz/ 170g) can of pitted green olives, chopped
  • 4 cloves garlic, minced
  • 2 teaspoon capers
  • 1 to 2 teaspoons balsamic vinegar
  • 1 teaspoon dried basil (or 1 tablespoon fresh basil)
  • salt and pepper, to taste


  1. Add everything above balsamic vinegar to the slow cooker and cook on low 7 to 9 hours.
  2. Before serving add the vinegar, basil, salt and pepper.
  3. Taste and adjust seasonings as needed.


You can either leave it chunky for bruschetta or purée it in a food processor until you have tiny pieces for crackers or crostini.

Posted on

December 31, 2017

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