Posted by Kathy Hesterhttp://healthyslowcooking.com/eggplant-tapanade-from-vegan-slow-cooking-for-two/
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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 crunchy or smooth - it’s all up to you.
cups chopped eggplant
cups diced tomatoes (or a 14.5 ounce can – do not drain)
(6 oz/ 170g) can of pitted green olives, chopped
cloves garlic, minced
to 2 teaspoons balsamic vinegar
teaspoon dried basil (or 1 tablespoon fresh basil)
salt and pepper, to taste
- 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.
You can either leave it chunky for bruschetta or purée it in a food processor until you have tiny pieces for crackers or crostini.