This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!
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. Sauteed 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.
Read MoreAfter sauteeing and cooking it down i had to add flavour. So i added one crushed clove of garlic, and some cumin powder and cooked it down some more to meld the flavours. Once off the stove add a bit of olive oil and chill. With my modifications it is much better. I know this changes the recipe into something a little more mediterranean/ indian but it suits my palette better. Try it.
Read More 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. Sauteed 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.
My friends and I all loved this. I served it on toasted French bread. Delicious!
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.
The flavor is great, but it doesn't present so well. Also, make half a batch for goodness sake! This would feed an army!
Very tasty. Used orange and yellow peppers since that's what I had on hand and added sliced garlic just because..
I've made this twice now, it's so good and a pretty healthy snack too! Or you could make it a meal and serve it over rice or pasta. Love it, thanks for the delicious recipe :)
After sauteeing and cooking it down i had to add flavour. So i added one crushed clove of garlic, and some cumin powder and cooked it down some more to meld the flavours. Once off the stove add a bit of olive oil and chill. With my modifications it is much better. I know this changes the recipe into something a little more mediterranean/ indian but it suits my palette better. Try it.
Absolutely delicious! I omit the carrots, since I don't feel they complement the eggplant. Also reduce oil to 3 Tbsp per eggplant (I usually double the recipe).
Oh my goodness! I was looking for a recipe to use up 1/2 eggplant, 1/2 sweet potato and a red pepper when I came across this recipe. As you can guess I halved the recipe and substituted shredded sweet potato for the carrots. Delicious!
Made it exactly as directed, took longer to cook down to the right consistency, maybe 90 minutes. A little bland right off the stove, but delicious and flavorful with all the ingredients present after setting overnight! Even made it without the red pepper flakes once, still great. I even use it with a thin slice of cheese on a sandwich, I like it that much! Makes a lot though, be ready to have a lot of it (about 8 cups), or make a 1/2 recipe.
Made exactly as stated except used coconut oil as we were out of the other. This is by far the best eggplant recipe I have tried. even better than eggplant parm. I do think it could be made into a stand alone meal with some chickpeas added for protein..keeping it vegan. 5 stars from my 12 yr old son also
Added lemon as overly salty with one teaspoon of salt. The lemon really pulled the recipe together.
My wife loved it and I thought it was good. But how can something that takes 45 minutes plus 40 minutes plus 1 hour be ready in 2 hours? Is there a magic kitchen like Jack's bean stalk (from "My Cousin, Vinny").