Russian Eggplant Caviar
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Ingredients1 h 38 m servings 112 cals
Original recipe yields 10 servings
- 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.
- 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.
- 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.
Per Serving: 112 calories; 7.1 g fat; 12.3 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 137 mg sodium. Full nutrition