Eggplant Bruschetta Topping

    9 hours

    This dish is easy to prepare and freezes well. Baked eggplant is mixed with a variety of vegetables and flavours. Serve it cold with crackers or on bread.

    52 people made this

    Serves: 48 

    • 1 large eggplant, peeled and cubed
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1/3 cup chopped green capsicum
    • 3/4 cup sliced mushrooms
    • 1/3 cup (85ml) olive oil
    • 1/4 cup (65ml) water
    • 1/2 cup sliced stuffed green olives
    • 1 teaspoon salt
    • 1 (140g) tub tomato paste
    • 2 tablespoons red wine vinegar
    • 1 1/2 teaspoons white sugar
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon ground black pepper

    Preparation:20min  ›  Cook:40min  ›  Extra time:8hours chilling  ›  Ready in:9hours 

    1. Preheat oven to 180 degrees C.
    2. In a medium baking dish, mix the eggplant, onion, garlic, green capsicum, mushrooms and olive oil.
    3. Cook covered 10 minutes in the preheated oven.
    4. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
    5. Continue baking for 30 minutes or until the eggplant is tender.
    6. Chill the mixture in the refrigerator for 8 hours or overnight before serving.

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    Reviews in English (50)


    I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers.  -  20 Aug 2006  (Review from Allrecipes USA and Canada)


    When I made this I didn't chop up the eggplant small enough to really fit on a cracker or pita chip with much else.... i guess i wasn't really thinking as i was chopping. But, after it cooked, to remedy the situation, i put the whole thing in a food processor. Man is it good! It came out as more of a dip, but it's a delicious dip, and so healthy.  -  31 Jan 2009  (Review from Allrecipes USA and Canada)


    Awesome. I served it on shredded cabbage with a dash of red wine vinegar, a few fresh green olives and plum tomatoes sliced, and topped with shredded parmesan. Like an exotic "downtown" summer salad. Really fresh and tasty on a sweltering day. You must try it.  -  25 Jun 2003  (Review from Allrecipes USA and Canada)