The hot, humid North Carolina summer weather wears me out from a simple walk around my tiny garden or after a few hours working on the deck. The heat makes me feel less motivated and spend to much time thinking about taking naps.
This is the time of the year that slow cookers are made for. Make dinner while doing other, less heat producing, chores.
While I’m writing this I have 2 cooking away in the kitchen and it doesn’t heat the house up a bit. I’ll be posting more summer slow cooker recipes as the season wears on, so don’t put that slow cooker away!
This recipe was also submitted to the Virtual Vegan Linky Potluck which is now happening every week!
I’ve been watching and waiting for my tomatoes to get ruby red and my eggplant to grow large enough to pick. It will be awhile before mine are ready, but I’ve got some early tomatoes from the farmers market and gave in and bought an early eggplant at Trader Joe’s.
Don’t judge me – I really wanted to make the Eggplant Tapenade from Vegan Slow Cooking for Two. It’s great straight form the slow cooker, but perfect for summer when you eat it cold from the fridge on crackers.
Serves: about 4 cups
- 3 cups (246 g) chopped eggplant
- 1½ cups (270 g) diced tomatoes or 1 can (14.5 ounces, or 410 g) undrained
- 1 can (6 ounces, or 170 g) pitted green olives, chopped
- 4 cloves garlic, minced
- 2 teaspoons (5.7 g) capers
- 1 to 2 teaspoons (5 to 10 ml) balsamic vinegar
- 1 teaspoon dried or 1 tablespoon (2.5 g) fresh basil
- Salt and pepper, to taste
- Add everything above balsamic vinegar to the slow cooker and cook on low for 7 to 9 hours.
- Before serving add the vinegar, basil, salt, and pepper. 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.
I love this veggie combo, but if you aren’t in love with olives, just leave them out.