Description
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 2 hrs
Servings: 10