Rating: 4.5 stars 4.4
19 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
1 hr
total:
2 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.

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  • 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 Facts

77 calories; protein 1g; carbohydrates 6.7g; fat 5.6g; sodium 238.6mg. Full Nutrition
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