EGGPLANT TAPENADE – So Much Eggplant

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EGGPLANT TAPENADE – So Much Eggplant

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  • Show Name

So Much Eggplant

  • Show Name

So Much Eggplant

  • Show Date
March 22, 2025
  • Show Date
March 22, 2025
  • Cook

Susannah Dickman

  • Cook

Susannah Dickman

  • Ingredients

Recipe by Kathy Hester https://healthyslowcooking.com/eggplant-tapanade-from-
vegan-slow-cooking-for-
Makes 8 servings

  • ✓ 3 cups chopped eggplant
  • ✓ 1 1/2 cups diced tomatoes, or a 14.5 ounce can – do not drain
  • ✓ 16 oz can pitted green olives, chopped
  • ✓ 4 cloves garlic minced
  • ✓ 2 teaspoon capers
  • ✓ 1 to 2 teaspoons balsamic vinegar, to taste
  • ✓ 1 teaspoon dried basil, or 1 tablespoon fresh basil
  • ✓ salt and pepper, to taste
  • Instructions
  1. Add everything above balsamic vinegar to the slow cooker and cook on low setting for 7 to 9 hours.
  2. Before serving add the vinegar, basil, salt and pepper.
  3. Taste and adjust seasonings as needed.
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