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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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 2% DV; carbohydrates 6.7g 2% DV; fat 5.6g 9% DV; cholesterolmg; sodium 238.6mg 10% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2011
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. 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 More
(21)

Most helpful critical review

Rating: 3 stars
02/23/2016
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. Read More
(3)
19 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/29/2011
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. 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 More
(21)
Rating: 4 stars
09/10/2008
My friends and I all loved this. I served it on toasted French bread. Delicious! Read More
(14)
Rating: 5 stars
01/03/2011
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. Read More
(12)
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Rating: 4 stars
04/14/2009
The flavor is great but it doesn't present so well. Also make half a batch for goodness sake! This would feed an army! Read More
(11)
Rating: 5 stars
01/18/2012
Very tasty. Used orange and yellow peppers since that's what I had on hand and added sliced garlic just because.. Read More
(8)
Rating: 5 stars
08/02/2012
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:) Read More
(6)
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Rating: 5 stars
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). Read More
(4)
Rating: 4 stars
07/04/2017
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. Read More
(3)
Rating: 5 stars
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 shredded sweet potato for the carrots. Delicious! Read More
(3)
Rating: 3 stars
02/23/2016
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. Read More
(3)