Crostini with Eggplant Tapenade


  • 3 tablespoons olive oil
  • 2 cups diced eggplant
  • 1/3 cup diced shallots or onion
  • 1 cup pitted kalamata olives, chopped
  • 1 tablespoon capers with juice
  • 1/2 cup red peppadew peppers, chopped with 2 tablespoons juice (may substitute with roasted red peppers)
  • 1 tablespoon balsamic vinegar
  • 1/2 cup Coca-Cola
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper
  • Toasted baguette slices


  1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant and shallots; cook about 6 minutes or until richly golden, stirring often. Add olives, capers and peppadew peppers with their juices; continue stirring about 5 minutes, or until most liquid has evaporated.
  1. When the mixture has reduced, add vinegar and Coca-Cola. Sprinkle with red pepper flakes, salt and black pepper.
  1. Reduce heat to low. Cook until thickened, about 15 minutes. Stir several times during final cooking state. Serve with warm or cold on toasted baguette slices.
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