Eggplant Tapenade from Vegan Slow Cooking for Two

Eggplant Tapenade from Vegan Slow Cooking for Two

Photo by Kate Lewis

The hot and humid North Carolina summer weather wears me out after a simple walk around my tiny garden or after a few hours working on the deck. The heat makes me feel less motivated and more time thinking about napping.

This is the time of the year that slow cookers are made for. Make dinner while doing other, less heat producing, chores.

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While I’m writing this, I have 2 cooking away in the kitchen and it doesn’t heat the house up one 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!

 Vegan Slow Cooking for Two or Just for You

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 a while before mine are ready, so I got some early tomatoes from the farmers market, and gave I 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 from the slow cooker, but perfect for summer when you eat it cold from the fridge on crackers.

Eggplant Tapenade from Vegan Slow Cooking for Two

Prep time: 

Total time: 

Serves: 4 cups

The slow cooker is eggplant’s best friend. This warm veggie spread will prove it to you, plus that can be crunchy or smooth - it’s all up to you.
  • 3 cups chopped eggplant
  • 1½ 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.



I love this veggie combo, but if you aren’t in love with olives, just leave them out.

Eggplant Tapenade from Vegan Slow Cooking for Two

Photo by Kate Lewis


  1. Kris says

    Just took this out of the slow cooker. It smells amazing. I can’t wait to dig in. My sneak preview taste =two thumbs up. This is a great recipe for fresh eggplant. Salty delicious!

  2. says

    We ended up making a version of this in the pressure cooker (my slow cooker is packed away in preparation for a move). The eggplant completely broke down to make a delicious sauce for pasta. Thanks for the inspiration!

    • Kathy Hester says

      I can’t give you an exact time since I’ve never cooked it that way, but I’d say once the eggplant was tender and cooked through you would be good to go. You also might want to either cook it covered or add extra liquid. In fact I would go ahead and add a 1/4 water to begin with since you will use a pan larger than 2 quarts.

      If there’s too much liquid at the end, just uncover and cook until it’s the way you’d like it to be.

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