Eggplant Tapenade from Vegan Slow Cooking for Two
The slow cooker is eggplant’s best friend. This warm veggie spread will prove it to you, plus that can be chuncky or smooth - it’s all up to you.
Servings: 8 servings
Calories: 19kcal
Equipment
Ingredients
- 3 cups chopped eggplant
- 1 1/2 cups diced tomatoes or a 14.5 ounce can – do not drain
- 1 6 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
- Add everything above balsamic vinegar to the slow cooker and cook on low 7 to 9 hours.
- Before serving add the vinegar, basil, salt and pepper.
- Taste and adjust seasonings as needed.
Notes
You can either leave it chunky for bruschetta or purée it in a food processor until you have tiny pieces for crackers or crostini.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg