Magaricz

4.5

(19)

14 Reviews

3 Photos

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

Submitted by Karen Cooke

Updated on July 14, 2022

3

Prep Time:

20 mins

Cook Time:

40 mins

Additional Time:

1 hr

Total Time:

2 hrs

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

¼ cup olive oil
1 large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, diced
1 cup coarsely shredded carrot
salt to taste
crushed red pepper flakes

Directions

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
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.
Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Nutrition Facts (per serving)

77	Calories
6g	Fat
7g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 77
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	4%
Sodium 239mg	10%
Total Carbohydrate 7g	2%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 1g	2%
Vitamin C 31mg	34%
Calcium 12mg	1%
Iron 0mg	2%
Potassium 200mg	4%

* 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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