Roasted Eggplant and Red Pepper Tapenade

This is a great little appetizer to have while your leisurely waiting for something to cook on the grill this weekend. It can be made up to 3 days ahead of time and kept in the frig, in fact it tastes even better that way because all the flavors blend together perfectly.

This is not your typical recipe for tapenade, this is rustic and chunky minus the olives and
capers. Don’t get me wrong, you can certainly add those things if you want, but for me, I just like the taste of eggplant to shine through.

Ingredients are simple, eggplant, onion, red pepper, and basil. I roasted mine in the oven but you can also grill them too.

Heat your oven to 425F, take 2 nice size eggplants and cut around the skin in a zebra pattern, taking some off and leaving some on. Cut into 3/4 in. disks. Chop 1/2 of a large onion and 2 red peppers the same size.
Drizzle both sides with olive oil, salt and pepper and roast till tender on the inside, and slightly crispy on the outside. Cool and cut into big chunks.

Place everything in a bowl, add 1 finely chopped clove of garlic, and a dressing of emulsified fresh lemon and olive oil, keep tasting to your desired amount, adding more or less. Lastly, add some freshly torn basil leaves and toss in some toasted pine nuts.

Make sure you toast up some good crusty bread so you can smear the tapenade on top, and be sure to open up a nice cold bottle of your favorite wine. Aaaah, this is living!!!
Have a great weekend and Buon Appetito!!
Print Friendly
Signature
 
Italian Sauces My Way E-Book

Comments

  1. You know I love this!
    I make this all summer long…..how about some raisins and vinegar to make it like a caponata?
    I’m on my way!

  2. Oh I love a good tapenade and this looks delicious – with or without the wine. Happy Mother’s Day.

  3. WOW!!
    This look so goooooood!

  4. Just pour me a glass of wine and sit me down with a plate! This look delicious!

  5. I love this chunky and delicious tapenade – great recipe!

  6. This looks SO good! Wish my husband liked eggplant.

  7. See? You do not peel the eggplant! We never do either and I don’t trust recipes that tell you to! Your photos look so summery, Marie. Beautiful colors :)
    xox

  8. I never peel eggsplants, I like so.
    Beauty pictures, xxGloria

  9. Beautiful! I love eggplant and could make a meal of this with a crusty bread and a good Sangiovese.

  10. Looks very flavorful! Like the rough chop and your suggestion to open a nice cold bottle of wine too.

    Happy Mother’s Day Marie.
    LL

  11. Way to go. I love eggplant and I will certainly will be making this!

  12. We’re planning a grilling party next week and this looks perfect for it!! Thank you!!

  13. I love eggplant! Nice combination, Marie.

    Happy Mother’s/Nonna’s Day to you too! :-)

  14. This has to grave my table this summer. I hope you have a wonderful Mother’s Day:D

  15. Definitely making this! Perfect. I finally figured out good caponata – and it involves chunks and not that messy, watered down stuff. I think on the grill. And I love that it keeps. Scrumptious.

  16. Gorgeous! This is exactly the sort of recipe I’m looking for – for our summer beach vacation. Easy, and delicious and perfect for Happy Hour!

    Hope to see you on Monday!!

  17. I had something similar to this in a restaurant a while back and always wanted to make it. It looks much easier than I thought! Thanks!

  18. Mmmmm this looks like a meal to me, just add a nice wine and Wa-La dinner’s on…….

    Have a wonderful Mother’s day my friend!

    :)

  19. hmm this sounds wonderful, love the thought of having this on a sunday afternoon, with the crusty bread. gr8 to take to the beach as well !

  20. Ooooh, yum! This sounds mouth watering… and the vibrant colors just make me want to eat the whole thing!

  21. This looks luscious! Happy Mother’s Day to you, too, Marie!

  22. Roasted vegetables are so delicious. This looks like the perfect appetizer to enjoy outside!

  23. I’m going through a roasting obsession right now! Roasted eggplants are pretty much my all-time favourite roasted veg. This tapenade looks fantastic!

  24. Yum.. I love your roasted egg plants and red peppers. They must have tasted wonderful.. and dipping that crunchy bread in the sauce must have been heavenly! It kinda reminds me of a ratatouille. yumm!!

    Have a wonderful Mothers Day with your family! Big hugs to you. :)

  25. I’ve never had tapenade since I hate olives, but this sounds great!

  26. Looks very flavourful! I like this appetizer and look forward to cook it. Happy Mother’s Day, Marie!

  27. Hello Marie, Happy Mother’s Day to you, I am catching up on your recipes as it has been busy around here with visitors etc. The shrimp looks delicious and the Sunday Brunch is such a great idea and looks so good. The Tapenade with crusty bread and a bottle of Chianti sounds perfectly appropriate for right now, hope you have a wonderful day, hugs, Kathy.

  28. love love love.. great way of using all these ingredients. and crusty, day old bread is always the best route to go! hope you had a lovely mother’s day!

  29. Love eggplant and mine is just about ready for picking!!! Looks delicious!!!

  30. I’ve been looking for a good recipe for eggplant and here it is! This looks fantastic, Marie, and packed with flavor.

    Hope you had a lovely Mother’s Day.

Please leave a comment

*