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My review
Magaricz
Karen Cooke
"This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!"
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Ingredients
2 h servings 77 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 77 calories; 5.6 g fat; 6.7 g carbohydrates; 1 g protein; 0 mg cholesterol; 239 mg sodium. Full nutrition
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Reviews
Read all reviews 1318 Ratings
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Most helpful positive review
6/28/2011
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....
Most helpful critical review
10/28/2015
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 ...
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6/28/2011
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....
9/10/2008
My friends and I all loved this. I served it on toasted French bread. Delicious!
12/31/2010
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 vegeta...
4/10/2009
The flavor is great, but it doesn't present so well. Also, make half a batch for goodness sake! This would feed an army!
1/18/2012
Very tasty. Used orange and yellow peppers since that's what I had on hand and added sliced garlic just because..
9/28/2011
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 :)
10/29/2014
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).
10/20/2016
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 shredde...
10/28/2015
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 ...