“This is my Russian Grandmother's version of Italian caponata. Serve with your favorite bread or crackers - we like rye bread!” - by Karen Cooke
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
- Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
- Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.
Nutrition
Amount Per Serving (10 total)
- Calories
- 77 cal
- 4%
- Fat
- 5.6 g
- 9%
- Carbs
- 6.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"So tasty! Surprising how it cooks down to so little, but works great as not only a cold topping for breads but also warm with rice. A great multipurpose hearty-slash-healthy dish for us vegetarians...." See more"
ShaninJapan
"My friends and I all loved this. I served it on toasted French bread. Delicious!..." See more"
ROBINBRADY
"I had all the ingredients (except the carrots) picked fresh from my garden and waiting for to be used in a new recipe. I cubed and salted the eggplant and then prepared the remaining vegetables. Saute..." See moreed everything together low and slow stirring frequently, added salt and red pepper flakes and it was finished. I didn't chill it, just ate some on Multi-Grain Club crackers while still a little warm and it was very delicious. A great us of eggplant."
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