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

    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.

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