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Magaricz

By: Karen Cooke  
"This is my Russian Grandmother's version of Italian caponata. Serve with your favorite bread or crackers - we like rye bread!"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 203 people have saved this

What to Drink?

Wine Rose
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1/4 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

  1. Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
  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.
  3. Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 77 | Total Fat: 5.6g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2008 by ShaninJapan 
My friends and I all loved this. I served it on toasted French bread. Delicious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by wife-girl 
The flavor is great, but it doesn't present so well. Also, make half a batch for goodness... MORE

 
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