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
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.
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.
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 :)
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).
* 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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