My Slow Cooker Eggplant Tapenade will prove that your crockpot is eggplant’s best friend. This warm slow cooker eggplant tapenade is perfect for summer dinner and it doesn’t heat up your kitchen. Eat it cold on crackers or in lettuce wraps.
Are You Feeling the Summer Yet?
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 than cooking.
That’s when it’s time to put my slow cooker back on the counter. I can throw everything in before it gets too hot and dinner will be ready when I’m hungry!
Do You Use Your Slow Cooker in the Summer?
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 one bit. I’ll be posting more summer slow cooker recipes as the season wears on, so don’t put that slow cooker away!
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 my book 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.
A Few of My Favorite Summer Slow Cooker Recipes
Slow Cooker Pizza Rolls are a fun side for a large dinner salad. You get the best of both worlds and still keep the house cool. My Vegan Slow Cooker No-Honey Tofu is great over steamed rice or serve it my favorite way – in lettuce wraps.
Don’t forget dessert! You can make my vegan slow cooker pound cake. Enjoy it with a scoop of vegan ice cream.
Can I Freeze This Eggplant Tapenade Recipe?
This freezes great and is an easy way to preserve your summer harvest. I like to thaw some out in the dead of winter to remind me that summer will eventually be back again.
Do I Have to Use Black Olives?
I love this veggie combo, but if you aren’t in love with olives, just leave them out. After all, this is your dinner, not mine!
Slow Cooking for Two
Keep your eyes open at the thrift store too, because I see dozens cycle through over the course of a year.
- 3 cups chopped eggplant
- 1 1/2 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
- 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.
Amount Per Serving Calories 48Sodium 385mgCarbohydrates 9gFiber 4gSugar 5gProtein 2g