• Cooking Time: 10 minutes
  • Servings:
  • Preparation Time: 20 minutes


My aunt made this as a dip originally, but it had a little too much oil to be very healthy, and I felt it could be a much more versatile recipe. With a bit of experimenting, it has now been used as a pizza or bruschetta topping, a pasta sauce, a soup base, and a stuffing for roasted meats.


  • 2 medium eggplants, peeled and cut into 1/2 inch thick slices
  • 2 large red peppers, cut in half, with seeds and stems removed
  • 2 cloves garlic
  • 2 Tbls. fresh basil
  • 1 Tbls. fresh oregano
  • 2 tsp. red pepper flakes
  • 3 Tbls. olive oil
  • Salt and pepper


  • Place eggplant and peppers on a grill or under the broiler.
  • Cook until slightly charred, turning once.
  • Remove from heat, peel skin from peppers, and set aside.
  • In a food processor, pulse garlic and herbs until finely chopped.
  • Add peppers and eggplant, season with salt and pepper, and pulse to chop.
  • Add oil and blend until just combined.
  • For bruschetta: Place slices of Italian bread in a single layer on a cookie sheet lined with Reynold's parchment paper.
  • Brush litghly with olive oil on each side.
  • Place under a broiler for 2-3 minutes on each side until just browned.
  • Top each slice with tapanade.

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