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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!"
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2 h servings 77 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

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  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.



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....

My friends and I all loved this. I served it on toasted French bread. Delicious!

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 vegeta...

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 :)

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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