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This is my Russian grandmother’s version of Italian caponata. Serve with your favorite bread or crackers–we like rye bread!
Ingredients
- ¼ cup olive oil
- 1 large eggplant, peeled and coarsely chopped
- 1 medium red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 large onion, diced
- 1 cup coarsely shredded carrot
- salt to taste
- crushed red pepper flakes
Directions
Step 1
Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
Step 2
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.
Step 3
Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 77 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 4% |
| Sodium239mg | 10% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber2g | 8% |
| Total Sugars4g | |
| Protein1g | |
| Vitamin C31mg | 154% |
| Calcium12mg | 1% |
| Iron0mg | 2% |
| Potassium200mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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My friends and I all loved this. I served it on toasted French bread. Delicious!
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The flavor is great, but it doesn’t present so well. Also, make half a batch for goodness sake! This would feed an army!
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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.
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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.
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Very tasty. Used orange and yellow peppers since that’s what I had on hand and added sliced garlic just because..
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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 🙂
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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).
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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.
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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!
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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. -
Tasted good but looked unappetizing
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Added lemon as overly salty with one teaspoon of salt. The lemon really pulled the recipe together.
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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
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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”).
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