2 hours 40 mins

    This is my Russian Grandmother's version of Italian caponata. Serve with your favourite bread or crackers - we like rye bread!

    9 people made this

    Serves: 10 

    • 1/4 cup olive oil
    • 1 large round brinjal (eggplant), peeled and coarsely chopped
    • 1 medium red capsicum, cut into thin strips
    • 1 green capsicum, cut into thin strips
    • 1 large yellow onion, diced
    • 1 cup coarsely shredded carrot
    • 1 teaspoon salt to taste
    • 1 teaspoon crushed red pepper flakes

    Prep:10min  ›  Cook:45min  ›  Extra time:1hr45min resting  ›  Ready in:2hr40min 

    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 capsicum, 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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (13)


    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.  -  28 Jun 2011  (Review from Allrecipes US | Canada)


    My friends and I all loved this. I served it on toasted French bread. Delicious!  -  10 Sep 2008  (Review from Allrecipes US | Canada)


    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.  -  31 Dec 2010  (Review from Allrecipes US | Canada)