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Russian Eggplant Caviar

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"This is a traditional family recipe that has been passed on from daughter to daughter. It is sure to please your guests and family. Spread it on bread or use it as a dip. Enjoy!"
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1 h 38 m servings 112 cals
Original recipe yields 10 servings

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  1. Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.
  2. Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.
  3. Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.


  • Cook's Note:
  • Substitute another type of oil for the olive oil if preferred.

Nutrition Facts

Per Serving: 112 calories; 7.1 g fat; 12.3 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 137 mg sodium. Full nutrition

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