Oh My Goodness!!! I had a lone eggplant and I was struggling to find a recipe. I usually make a huge batch of ratatouille but I needed more than one. Scrolling through FB I saw mention of eggplant tapenade in an obscure sidebar in one of your posts.

What a chance happening. I didn’t want to wait for slow cook, so I followed the instructions exactly except I cooked it in my Instant Pot for 3 minutes; let it set 3 minutes then quick release. Added the balsamic, fresh basil. I had to restrain myself not to eat the entire pot before dinner. As always… Thank you. I have almost all your cookbooks but sometimes it helps to have our memory jogged.

The flavor is ahhhhmazing! I just cooked it in a dutch oven on the stovetop on low heat. Didn’t have capers or, believe it or not, basil – so I used dried oregano.
So happy to find this delicious, oil-free eggplant recipe. Yummy, yummy. Thanks!

THANK YOU! A friend “gifted” me 5 large eggplants:). I was intimidated but found this recipe. I used more like 4+ cups of eggplant, set my crockpot on HIGH because I feared it wouldn’t be done in time for dinner with friends. Result: 4 hrs+ mostly on HIGH worked!) Inserted hand blender at hour 5 & all blended in a wink ! GREAT flavors – spreadable on crackers or bread, delicious.

Yes on both counts!

I think they could work.

Yes you can!

Nope.