Recipe by Karen Cooke
"This is my Russian Grandmother's version of Italian caponata. Serve with your favorite bread or crackers - we like rye bread!"
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large eggplant, peeled and coarsely chopped
red bell pepper, cut into thin strips
green bell pepper, cut into thin strips
coarsely shredded carrot
salt to taste
crushed red pepper flakes
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.
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.
My friends and I all loved this. I served it on toasted French bread. Delicious!
The flavor is great, but it doesn't present so well. Also, make half a batch for goodness sake! This would feed an army!
Very tasty. Used orange and yellow peppers since that's what I had on hand and added sliced garlic just because..
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 51
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